With Christmas just about a week away, I had to share this gorgeous and easy dish that you could have be a part of your Christmas meal. It is beautiful, delicious, beautiful, unusual, easy and did I mention beautiful? I love this recipe so much that I put a version of this recipe in my cookbook– but I had to remake it so that we could all enjoy it now, just gluten, dairy and egg free.

Beet Pesto Pasta

I made a big batch yesterday and stuck it in the fridge for the kids to eat (despite the fact that there are beets in it, it’s still pink- which counts for an awful lot!) After we went to see Santa (how cute is this!?), we came home and devoured it along side roast chicken and salad and it was just a perfect meal.

Beet Pesto Pasta

But while it is great for an easy weeknight meal, I also feel like this is just the right level of festive for a Holiday table and it will seriously take you 15 minutes to make- hard to argue with that right? Garnished with fresh chives or edible flowers, it is the ultimate in beautiful dishes.

Beet Pesto Pasta

 

Recipe: Beet Pesto Pasta

Ingredients

  • 1 pound spaghetti (I used gluten free)
  • 2 cloves garlic
  • ½ cup raw slivered almonds
  • 2 large purple beets, boiled until fork tender
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt
  • minced chives for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
  2. In the bowl of a food processor add the garlic cloves and almonds and pulse until the almonds are a fine meal and the garlic is minced. Add the beets and the olive oil and vinegar and pulse until you have a smooth pesto sauce. Season to taste with kosher salt.
  3. When the pasta is done, toss with the pesto and season to taste with kosher salt. Serve hot. Alternatively- If you wanted to serve the pasta at room temperature or chilled than you should rinse the pasta with cold water before tossing with the pesto.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

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Categorized: Pasta, Recipe Index, Vegan
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With Christmas just about a week away, I had to share this gorgeous and easy dish that you could have be a part of your Christmas meal. It is beautiful, delicious, beautiful, unusual, easy and did I mention beautiful? I love this recipe so much that I put a version of this recipe in my cookbook– but I had to remake it so that we could all enjoy it now, just gluten, dairy and egg free.

Beet Pesto Pasta

I made a big batch yesterday and stuck it in the fridge for the kids to eat (despite the fact that there are beets in it, it’s still pink- which counts for an awful lot!) After we went to see Santa (how cute is this!?), we came home and devoured it along side roast chicken and salad and it was just a perfect meal.

Beet Pesto Pasta

But while it is great for an easy weeknight meal, I also feel like this is just the right level of festive for a Holiday table and it will seriously take you 15 minutes to make- hard to argue with that right? Garnished with fresh chives or edible flowers, it is the ultimate in beautiful dishes.

Beet Pesto Pasta

 

Recipe: Beet Pesto Pasta

Ingredients

  • 1 pound spaghetti (I used gluten free)
  • 2 cloves garlic
  • ½ cup raw slivered almonds
  • 2 large purple beets, boiled until fork tender
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt
  • minced chives for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
  2. In the bowl of a food processor add the garlic cloves and almonds and pulse until the almonds are a fine meal and the garlic is minced. Add the beets and the olive oil and vinegar and pulse until you have a smooth pesto sauce. Season to taste with kosher salt.
  3. When the pasta is done, toss with the pesto and season to taste with kosher salt. Serve hot. Alternatively- If you wanted to serve the pasta at room temperature or chilled than you should rinse the pasta with cold water before tossing with the pesto.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)