Healthy Beetroot Pesto Pasta | Top Food Eli
Recipes in this Video
Originating from Italy, pesto is a traditional sauce made from fresh herbs, nuts, and cheese. The addition of beetroot not only gives this dish a vibrant color but also adds a unique earthy flavor and a boost of nutrients. This modern twist on classic pesto has gained popularity among health-conscious eaters and is a delightful way to enjoy pasta with a nutritious twist.
Ingredients
- ●pasta
- ●beetroot
- ●basil
- ●garlic
- ●parmesan cheese
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
- ●pine nuts
Instructions
- 1Cook pasta in salted boiling water until al dente, according to package instructions.
- 2Drain pasta and reserve some cooking water.
- 3In a food processor, combine cooked beetroot, basil, garlic, and pine nuts.
- 4Blend until smooth, adding olive oil gradually until desired consistency is reached.
- 5Add lemon juice, salt, and black pepper to the pesto and blend again.
- 6Mix the pesto with the drained pasta, adding reserved cooking water as needed to loosen the sauce.
- 7Serve immediately, garnished with grated parmesan cheese.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is a dairy-free option that adds a cheesy flavor.
pine nuts
Healthier: walnuts
Cheaper: sunflower seeds
Walnuts provide a similar texture and flavor at a lower cost.
Techniques
Equipment
Also Known As
Gnocchi, originating from Italy, are small dumplings traditionally made from potatoes and flour. They are a staple in Italian cuisine, often served with various sauces or simply with butter and sage. Homemade gnocchi are celebrated for their light, fluffy texture, which contrasts with the denser, store-bought varieties. In modern cooking, they have gained popularity worldwide, with many variations incorporating different ingredients like spinach or ricotta.
Ingredients
- ●potatoes
- ●all-purpose flour
- ●egg
- ●salt
- ●nutmeg
- ●parmesan cheese
- ●olive oil
- ●black pepper
Instructions
- 1Boil potatoes in salted water until tender, about 30-40 minutes.
- 2Drain potatoes and let cool slightly before peeling.
- 3Pass the peeled potatoes through a ricer into a large bowl.
- 4Add flour, egg, salt, and nutmeg to the riced potatoes.
- 5Mix until a dough forms, being careful not to overwork it.
- 6Divide the dough into smaller portions for easier handling.
- 7On a floured surface, roll each portion into a long rope about 1/2 inch thick.
- 8Cut the ropes into 1-inch pieces and shape each piece with a fork for ridges.
- 9Bring a large pot of salted water to a boil.
- 10Drop the gnocchi into the boiling water in batches, cooking until they float, about 2-3 minutes.
- 11Remove with a slotted spoon and transfer to a plate.
- 12Heat olive oil in a skillet over medium heat and pan-fry the gnocchi until golden, about 3-4 minutes.
- 13Serve with grated parmesan and black pepper.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: semolina flour
Whole wheat flour adds fiber and nutrients, while semolina is often less expensive.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is a dairy-free alternative, while pecorino is often cheaper than parmesan.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●3 large eggs
- ●1/2 tsp salt
- ●1 tbsp olive oil
- ●1 cup ricotta cheese
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped fresh basil
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 egg (for egg wash)
- ●1/4 cup marinara sauce (for serving)
Instructions
- 1In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.
- 2Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough forms.
- 3Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 4In a separate bowl, mix the ricotta cheese, Parmesan cheese, basil, black pepper, and nutmeg until well combined.
- 5Roll out the dough into thin sheets using a pasta machine or a rolling pin.
- 6Cut the dough into circles using a cookie cutter or a glass. Place a small spoonful of the cheese mixture in the center of each circle.
- 7Brush the edges of the dough with the beaten egg, then fold the dough over to create a half-moon shape. Press the edges to seal.
- 8Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface.
- 9Remove the ravioli with a slotted spoon and serve with marinara sauce.
Equipment
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