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Arugula Basil Pesto Pasta with Roasted Beets

  • Author: The Healthful Ideas
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 1 1/2 cup pesto 1x
  • Category: Pasta

Ingredients

Scale

Pesto:

  • 3/4 cup pine nuts
  • 2 cups arugula, tightly packed
  • 2 cups basil, tightly packed
  • 1/2 cup spinach, tightly packed
  • 1 clove garlic
  • 1 tbsp nutritional yeast (optional)
  • 4 tbsp freshly lemon juice
  • Sea salt, pepper
  • 1/4 cup olive oil

Roasted Beets:

  • 3 beets, diced
  • 1 tsp olive or coconut oil
  • 1 tsp balsamic vinegar
  • 1 tsp maple syrup
  • 1 tsp dried parsley
  • Sea salt, pepper
  • 2 cups arugula (to add to pasta fresh)
  • 4 cups dry pasta (2-4 people)

Instructions

Pesto:

  1. Start by toasting the pine nuts over medium heat until they start to brown, stirring regularly.
  2. Add them along with the rest of the ingredients (except the olive oil) into a food processor and process until smooth scraping the sides a few times. While the food processor is running, pour in the olive oil. Taste and add more salt and pepper if needed.

Roasted Beets:

  1. Spread the beets on a baking sheet lined with baking paper. In a small bowl mix the oil, balsamic vinegar, maple syrup parsley, salt, and pepper. Pour the dressing over the beets and toss to coat.
  2. Roast at 180°C for 40-50 mins tossing once or twice.
  3. Cook the pasta according to package instructions. Add a few tbsp of the pesto, fresh arugula and serve topped with the roasted beets.

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