Roasted Beet Pasta With Pistachio Pesto Recipe

I’ve just whipped up this dish where roasted beets mingle with perfectly cooked pasta and a chunky pistachio pesto that totally transforms a regular meal into a flavor adventure even if it doesn’t end up looking like something from a fancy magazine.

I love this roasted beet pasta with pistachio pesto because it combine earthy roasted beets with perfectly cooked pasta and a zesty pistachio basil blend made with garlic, Parmesan, extra virgin olive oil and lemon. I think the unsalted pistachios, basil and beets add great healthy fats and antioxidants.

Ingredients

• Beets: naturally sweet beets supply fiber, vitamins, and let the dish have a deep earthy taste.
• Pistachios: rich in healthy fats and protein, they add a crunchy texture to the recipe.
• Basil: fresh basil brightens the dish, giving a subtle peppery and herbal note with antioxidants.
• Garlic: offers a punchy, savory flavor while adding immune support and health benefits.
• Parmesan: provides salty, umami depth and creaminess to complement every bite.
• Lemon: zesty lemon juice adds tanginess and balances the earthiness of roasted beets.

Ingredient Quantities

• 12 oz pasta (pappardelle or any other you like)
• 4 medium beets, peeled and cut into bite-sized pieces
• 2 to 3 tbsp extra virgin olive oil for roasting
• Salt and pepper to taste
• 1 cup unsalted shelled pistachios
• 1 cup fresh basil leaves
• 2 garlic cloves, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil for the pesto
• Juice of 1 lemon
• Optional: extra Parmesan for garnish

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with foil or parchment.

2. Toss the beet pieces with 2 to 3 tbsp of olive oil, salt, and pepper, then spread them out on the sheet.

3. Roast the beets for about 25-30 minutes until they are tender and starting to crisp at the edges.

4. While the beets are roasting, cook your pasta in a large pot of boiling salted water until it’s al dente, then drain (save a little pasta water in case you need it later).

5. In a food processor, add the pistachios, basil leaves, garlic, grated Parmesan, lemon juice, and a pinch of salt and pepper.

6. With the machine running, slowly drizzle in 1/2 cup extra virgin olive oil until the mixture becomes a chunky pesto.

7. In a big serving bowl, toss the roasted beets with the drained pasta.

8. Stir in the pistachio pesto, adding a splash of pasta water if you need to loosen up the sauce.

9. Taste and adjust the salt and pepper if necessary.

10. Plate it out and top with extra Parmesan if desired. Enjoy your meal!

Equipment Needed

1. Oven for preheating and roasting the beets
2. Baking sheet, lined with foil or parchment paper
3. Large mixing bowl to toss the beet pieces with oil, salt, and pepper
4. Sharp knife and cutting board for prepping beets and chopping garlic
5. Large pot for boiling the pasta
6. Colander for draining the pasta (and saving a little pasta water)
7. Food processor to blend the pistachios, basil, garlic, Parmesan, lemon juice, and olive oil into a chunky pesto
8. Measuring cups and spoons for accurately adding oil, cheese, and lemon juice
9. Large serving bowl for combining the roasted beets, pasta, and pesto
10. Plates for serving the finished dish

FAQ

• Q: How long do I roast the beets?
  
  A: Roast ’em at 400°F for about 35-40 minutes until they are tender and lightly browned.
• Q: Can I swap pistachios with another nut in the pesto?
  
  A: Sure, you can use walnuts or pine nuts but it will change the flavor a bit. Pistachios give it a unique twist.
• Q: Is it necessary to peel the beets?
  
  A: Peeled beets are recommended cause the skin can be a bit tough and affect the texture. You can leave it on if you dont mind a rustic feel.
• Q: How do I know when my pasta is properly cooked?
  
  A: Taste a piece a minute before the package time is up. It should be tender with a slight bite in the center.
• Q: Can I make the pesto ahead of time?
  
  A: Yes, you can make it a day early. Just keep it in air-tight container in the fridge and give it a good stir before using cause the oil might separate.

Roasted Beet Pasta With Pistachio Pesto Recipe Substitutions and Variations

• Pasta: If you dont have pappardelle, you could use fettuccine or even spaghetti which work just fine
• Pistachios: If pistachios are hard to find, try swapping them with walnuts or almonds for a similar crunch
• Basil: Use fresh parsley or arugula if you cant get basil, they add a unique twist to the dish
• Parmesan: Asiago or pecorino romano can work as a substitute if Parmesan is unavailable
• Beets: If you find it hard to get beets, roasted carrots can be used instead for a sweet, earthy flavor

Pro Tips

1. When stirrin in your pistachio pesto into the pasta, be sure to add a little bit of the reserved pasta water if the sauce feels too thick. This helps it mix better with the pasta and gives it a creamier texture.
2. Don’t overcook the beets. Keep an eye on ‘em while they roast so they get tender on the inside and just a little crispy on the edges. If you take them out too late, they might end up mushy.
3. For a more vibrant flavour, try toasting the pistachios lightly before blending with the rest of your pesto ingredients. It really brings out a wonderful nutty taste.
4. Always taste your sauce before serving it out. A little extra salt or pepper might be exactly what the dish needs to hit that perfect balance of flavours.