pink spaghetti with beetroot pesto

these days, the weather is acting a bit crazy… beautiful red sunrises, with a sudden and harsh turn to wind and pouring rain in the morning, to scorching late summer like warmth in the afternoon and a brisk and cloudy chill in the evening. fall weather. 
with the fall weather, i’ve started to incorporate heavy, comforting and warm foods. like soups and braises and stews and, of course, cheese-stuff (have made 5 fondues and 3 raclettes so far, or something around those figures, anyway). but also, i’m craving color. with pumpkins, that’s not too hard. and only yesterday a friend of mine told me i looked like one myself. well, i hope she meant the coat’s color (which is admittedly very pumpkin-esque, a very bright orange) – and not my shape, ahem. foodwise, these pink (wow!) beetroot spaghetti were a winner, for sure. and also the taste was surprisingly convincing: earthy with a bit of sweetness and a distinct tang (coming from my beloved, favorite ingredient: the lemon). make it for yourself, then bring it to work the next day

pink spaghetti with beetroot pesto

rezept auf deutsch auf si style

2 beets, cooked and coarsely chopped
2 garlic cloves, coarsely chopped
50 g pecorino cheese, grated
ca. 15 almonds, coarsely chopped
2 tbsp. olive oil + more for the spaghetti
1/2 lemon, juice
ca. 1 tsp. maldon sea salt
freshly ground black pepper
a little bit of the spaghetti cooking water
300 g spaghetti
2 tbsp. ricotta
some mint leaves
if you’re a gwyneth – aka nitty-gritty and super health-conscious to the verge of being slightly pathetic – you’re likely to want to boil your own beetroots. then i won’t stand in your way. should you be a more laid-back version of a homecook, then the pre-cooked beets are just the thing for you (and me). i did use pre-cooked ones. and it was just fine. so quick!
so, cook the spaghetti al dente in enough salted water. drain, and keep some of the cooking water. coat with enough olive oil so they won’t stick together.
in the meantime, prepare the pesto: combine the beets, garlic, almonds, pecorino, olive oil and lemon juice in the (tall) bowl of a blender. add 2-3 tablespoons of the cooking water, this will make things more smooth and you will need less oil. pulse thoroughly until the pesto has a smooth consistency. season with salt and pepper. 
before serving, toss and turn the pasta well with the pesto – about 1-2 tablespoons needed per person –  to coat them well. everything needs to look pink, that’s why. add a dollop of ricotta on top, for extra creaminess and depth. sprinkle with mint leaves and serve. 
the pesto can be kept in the fridge for a couple of days. just use it like you would any other pesto: added to the pasta just like that, without warming or anything.

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