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A tasty light pasta dish with a striking look.
Servings 6
Calories 278 kcal
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients
 

  • 350 g cooked, peeled beetroot, roughly chopped
  • 3 cloves smoked garlic, roughly chopped
  • 1 tbsp tomato purée
  • ½ tsp dried oregano
  • 25 g almonds, skin on
  • ½ tsp fresh red chilli finely chopped
  • 15 g parmesan cheese
  • 25 g fresh basil
  • 50 ml olive oil, approx
  • salt
  • pepper to taste
  • squeeze of lemon juice
  • 200 g dried Tagliatelle
  • 2 beetroot, washed, peeled and sliced across
  • 20 fresh basil leaves
  • extra Parmesan cheese for shaving
  • beetroot stalk, cooked and chopped roughly

Instructions
 

  • Pre heat the oven to 200C gas 6.
  • Wash and trim the beetroot, then cut off the stalks and leaves, leaving about 4 cm.
  • Wrap tightly in foil and bake in the oven until soft, about 45 minutes, or simmer in salted water.
  • Once cooked, remove from the oven and cool, then peel and chop up into small pieces.
  • Next, place the sliced beetroot into a pan of boiling water, reboil, add the tagliatelle, cook until slightly underdone, and then strain well. Add a touch of oil to the cooked pasta, so they do not stick together, keep warm.
  • Place the cooked beet, garlic, tom puree, oregano, almonds, chilli, cheese, basil and half the oil into a stick blender and blitz until you have a smoothish sauce; add more oil if needed.
  • Taste and add salt, pepper and lemon to taste.
  • Place the cooked warm pasta into a large bowl, add the pesto and stalks and mix well.
  • Serve with deep-fried basil leaves and shavings of Parmesan.
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Nutrition Facts
Roasted Beetroot Pesto Tagliatelle
Amount per Serving
Calories
278
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
30
mg
10
%
Sodium
 
115
mg
5
%
Potassium
 
427
mg
12
%
Carbohydrates
 
34
g
11
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Pasta, Vegetables
Cuisine British, Italian
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