Beet Pesto Pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F/200C. Bring pot of salted water to boil.

Step 2

Cook spaghetti according to package directions. Reserve 3/4 cup water.

Step 3

Wrap each beet tightly in foil. Wrap garlic cloves tightly in foil.

Step 4

Place foil-wrapped vegetables on baking sheet and roast for 40 minutes.

Step 5

Carefully remove beets from foil, rinse under cold water, peel, and chop.

Step 6

Add beets, roasted garlic, basil, Parmesan, salt, pepper, and 3 Tbsp olive oil to food processor. Blend, slowly adding 3 Tbsp olive oil while blending. If pesto is too thick or chunky, add pasta water 1 Tbsp at a time and blend.

Step 7

Add 3/4 cup pesto to spaghetti, toss thoroughly, and serve.