Ingredients
Units
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:
- Start by toasting the pine nuts over medium heat until they start to brown, stirring regularly.
- 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:
- 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.
- Roast at 180°C for 40-50 mins tossing once or twice.
- Cook the pasta according to package instructions. Add a few tbsp of the pesto, fresh arugula and serve topped with the roasted beets.