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Beet Pesto Spaghetti

Dawn

Ingredients
  

  • 1 cup pureed beets about 3-4 beets
  • 1/2 cup shelled walnuts
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tbsp garlic powder
  • 1 cup Parmesan cheese
  • 3/4 lb to 1 lb dry whole wheat spaghetti noodles

Instructions
 

  • To puree beets: wash and cut off tops and bottoms, boil 20-30 minutes or until skin can be removed easily, dice cooked beets, and blend to puree.
  • Finely crush walnuts using a food processor.
  • Cook and drain spaghetti noodles according to directions. Don't overcook.
  • Mix pureed beets, crushed walnuts, olive oil, lemon juice, garlic powder, and Parmesan cheese in a mixing bowl until evenly blended.
  • Pour beet pesto over cooked noodles.
  • Use a pasta fork to mix beet pesto into noodles until noodles are evenly coated.