Pasta with Beetroot Pesto and Goat Cheese
Beetroot pesto is very easy to prepare. Just mix everything together until smooth. In addition, its preparation does not require as much added oil compared to other types of pesto. If you want to save time during preparation, use pre-cooked beets. You can mix goat cheese or bryndza into the pasta, making it creamier. Bon appétit!
Ingredients
200 g
Protein Pasta - Penne
2 pcs
smaller beetroot
2 pcs
clove of garlic
100 g
goat cheese
1/2 cup
walnuts
olive oil
1/2 lemon
salt, ground black pepper
Instructions
Cook the pasta according to the instructions. Boil the beetroot in its skin until it softens (about 30 minutes). Peel it and cut it into smaller pieces. Finely blend the beets in a blender. Add garlic, the juice of half a lemon, season, and blend until smooth. If the pesto is too thick, dilute it with olive oil. Toast the walnuts briefly in a dry pan and chop them in a blender. Mix the cooked pasta with the pesto. Before serving, sprinkle with the nuts and goat cheese.
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