Making the FRESHEST BEETROOT PESTO PASTA we could grow on our secret...

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

Go to the farm to collect fresh beetroot.

Clean the beetroot thoroughly to remove soil.

Chop off the tops and bottoms of the beetroot and cut them in half or quarters for quicker roasting.

Season the beetroot with salt and drizzle with olive oil.

Preheat the oven to 200 degrees Celsius and bake the beetroot for 20 to 30 minutes until soft.

Check if the beetroot is ready by piercing it with a fork; it should go in easily.

Toast 130 grams of pine nuts in a wide-bottom pan over medium heat.

Pour boiling water over frozen peas to thaw them.

Add toasted pine nuts to a food processor.

Add the roasted beetroot to the food processor.

Add 1.5 cloves of garlic to the food processor.

Pour in 150 ml of neutral tasting oil (or half water and half oil for a lower fat option).

Add 2 tablespoons of balsamic vinegar and 1 teaspoon of coarse sea salt to the food processor.

Blend the mixture until smooth, leaving some chunks for texture.

Cook 400 grams of wholemeal spaghetti and drain it, rinsing with water.

Mix the drained spaghetti with the beetroot pesto sauce.

Add thawed peas to the pasta, reserving some for garnish.

Boil beetroot greens with salt, rip them up, and mix them into the pasta for added color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens