Pasta with beetroot pesto


  • 1 medium-sized tuber of beetroot
  • 1 small ringlet
  • 1/2 head of garlic
  • 1 blood orange
  • Nuts of your choice e.g. Walnuts or pistachios
  • rosemary
  • about 50 g feta
  • Salt
  • pepper
  • olive oil


    1. Wrap halved garlic in aluminum foil
    2. Cut beetroot several times with a knife
      Prick and also wrap in aluminum foil.
    3. Bake in the oven at 150 for about 30-50 minutes - until
      is soft and easy to cut with a knife
      can be pierced.
    4. (Tip: If it has to be done faster, it can be done
      pre-cooked and vacuum-sealed beets.)
    5. Allow to cool and peel.
    6. Softly cooked garlic (as desired
      how much) with beets and blood orange juice
      and diced feta in a blender until creamy.
    7. With salt, pepper and a little olive oil
    8. Bring water to the boil, add salt and season
    9. Cook the whole wheat pasta according to the package instructions.
    10. Drain and immediately mix with the beetroot cream.
    11. Roast the nuts with rosemary and pour over the noodles.
    12. Slice the beetroot very thinly with the mandolin and serve with the pasta.