Roasted Beet Pasta With Pistachio Pesto Tarifi

Malzemeler

• . Pistachio Pesto: 1 Peeled Garlic Cloves, 1/3 Cup Shelled Pistachios, 1/2 Cup Loosely Packed Basil, 1/2 Cup Loosely Packed Mint Leaves, 1/2 Tablespoon Lemon Juice, 1/4 Teaspoon Salt, 1/3 Cup Extra Virgin Olive Oil, 1/4 Cup Parmesan Cheese. Beet Sauce: 1 Pound Beets, Ends Trimmed & Washed, 1/4 Cup Olive Oil, 1/3 Cup Water, 1 Garlic Clove, Salt & Pepper To Taste, Red Pepper Flakes. To Serve: 1 Pound Pasta Of Choice (See Notes Above), 1/3 Cup Lightly Toasted Pistachios, Coarsely Chopped, Cracked Black Pepper, Grated Cheese of Choice (Optional - See Notes Above)

Hazırlanışı

1. Preheat oven to 400 degrees F. Place the beets in a foil lined casserole dish, and bake until fork tender, about 1 1/4 to 1 1/2 hours. While the beets are roasting make the pistachio pesto by first placing the garlic in a food processor and pulsing until chopped. Add the pistachios, basil, mint, lemon juice and salt, and pulse until nuts are coarsely chopped. Add olive oil gradually through food chute and process until combined, but leaving the sauce slightly chunky. Stir in the cheese, and set aside until needed. Set the beets out to cool to room temperature. Once cooled, peel the beets and coarsely chop. Place the beets in a food processor and pulse until you’ve created a rough puree. In a small pot, heat the oil over medium heat and cook the garlic clove just until it begins to brown, 3 to 4 minutes. Remove the garlic and discard, add the water, salt, pepper, pepper flakes, and beet puree to the pot. Stir, and cook for 3 to 4 minutes. Taste and adjust seasonings, and keep warm. Cook the pasta in a large pot of lightly salted water until it is “al dente”. Drain reserving a small cup of the pasta water, and return the pasta to the pot. Add the beet sauce to the pot and place it on a burner over high heat. Cook the pasta, stirring continually until it is completely coated with the sauce, adding some of the reserved pasta water if needed to thin the sauce. Serve the pasta in individual bowls, with a rounded tablespoon of the pesto on top. Sprinkle each pasta dish with the chopped pistachios and some cracked black pepper and serve immediately.

Paylaş