Hello Everyone! I know that one of my Mom’s family friends had been asking for this recipe from way back when she showed a picture of this dish to her at the time I put it together (probably back in July); well I’m glad to say that’s it’s finally here and I do apologise for getting it up really late.
I mentioned in my last post that I have a lot of personal and work stuff going on, and things have still been a bit rough – actually to be honest, I don’t think it is as rough as I say it is, but let’s just say my mind has the tendency to drift into a dangerous place which turns my usual cheerful mood to the complete opposite from time to time and I haven’t been able to get out of it since last week. I guess my mood has been making me think that it’s been rough; maybe I should stop listening to Sam Smith’s “Too Good at Goodbyes” on repeat … I can’t get enough of it though because it’s a really good song, but on the other hand, it’s putting a lot of unnecessary thoughts into my head. Well on top of that I guess it doesn’t help that work is getting crazy busy that I can barely keep up with it. Anyway I’m not here to talk about this, so onward with tonight’s recipe!
As you know, or maybe not depending on if you’ve read my post from the beginning of the year back in January, or if you already know this from your own research and reading, there are nitrates in the juice of beetroots that have been found to bring down one’s high blood pressure within just 24 hours. If you’re not a keen beetroot juice drinker, you can easily add this vegetable to your diet by roasting or steaming the whole root and then add it to a green-packed salad, stir-fry, stew, or in this case, make a nutty and creamy beetroot pesto that’s far from tasting beet-y the way beets do for those who don’t sit well with its taste.
Tonight’s recipe is so much more versatile than just adding it to your favourite pasta. It is a delicious sauce for your salads, pizza, and appetizers to spread on to toast with eggs or dip crudites in for the ultimate seasonal flavour fix! You can pair your Angel Hair Pasta with a delicious and juicy road chicken breast or keep it completely vegetarian. I’m sure there’s a vegan recipe for beetroot pesto as well, just don’t forget to replace your pasta with a vegan-friendly one.
You can find the original recipe that I referred to for this Beetroot Pesto over on Akis Petretzikis.
PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 6
For the beetroot pesto sauce
- 400g whole raw beetroot, washed
- 3/4 cup walnuts, roughly chopped
- 1/4 grated parmesan
- 2-3 garlic cloves, minced
- 3 tbsp olive oil
- Ground sea salt and black pepper, to taste
- Zest from 1 lemon
- 500g angel hair pasta
For the roast lemon rosemary chicken*
*I’ve linked my recipe for Lemon & Thyme Roast Chicken which is essentially they same except that I replace the thyme with rosemary just because when I went grocery shopping that weekend, they didn’t have fresh thyme on the shelves but had rosemary instead. You can top your pasta with some chicken or keep it meat-free; it’s completely up to you!
- In a pan of boiling salted water, boil the beetroot for about 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Reserve about a quarter cup of small cubed beets to garnish on top of your pasta dish.
- Roughly chop the beetroots in to small chunks and purée them in a blender for about 30 to 45 seconds.
- Add the olive oil, garlic, and season with ground sea salt and black pepper to taste. Continue to blend for another 30 seconds before adding the chopped walnuts and grated parmesan. Blend until smooth and creamy. Set aside.
- Cook the angel hair pasta according to packet instructions in a pot of boiling salted water. It should take no longer than two minutes, but I like to slightly undercook my pasta since I will be further cooking it again.
- When the pasta is ready, reserve some of the pasta water and drain. Add the pasta back to the pot and stir the beetroot pesto in. Add the pasta water if necessary to make the sauce as creamy as you like. Once coated, turn the heat off and divide equally to individual dishes.
- Top the pasta with the grated zest from 1 lemon, extra grated parmesan, more chopped walnuts, and the beetroot cubes. Optional to serve with juicy slices of Roast Lemon Rosemary Chicken. Enjoy!
– Ally xx