By Charlotte Heal-Cohen
Beetroot, Feta & Pistacchio Pasta (V) — Charlotte Cohen Cooks
5 steps
Prep:10minCook:10min
I love a pasta where the sauce can be made in the time that it takes for the pasta to cook. This is one of those.
And my next favourite thing about this recipe, aside from it being utterly delicious, is that it’s made from fairly long-life items so you can keep them in the fridge/cupboard for a rainy day.
Updated at: Wed, 16 Aug 2023 18:57:11 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
44
High
Nutrition per serving
Calories650.9 kcal (33%)
Total Fat22.8 g (33%)
Carbs86.8 g (33%)
Sugars7.2 g (8%)
Protein25.6 g (51%)
Sodium994.8 mg (50%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Bring a pan of generously salted water to the boil and add the pasta. The water should be as salty as the sea! Check the pasta packet for cooking times as they do vary.
Step 2
Add the beetroots, pistachios, feta & basil to the food processor, along with a couple of tablespoons of the salty pasta cooking water
Step 3
Blend until nearly smooth. Personally I like a bit of texture here so the result is more akin to a pesto, but you can go as smooth as you like. Also check for seasoning and add a little more salt if needed.
Step 4
Once the pasta is cooked, drain it and add it back to the pan with the sauce, stirring to combine thoroughly.
Step 5
Divide into bowls and top with a little more feta and a few basil leaves. Enjoy!
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