Golden Beet Pasta with Basil-Almond Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Embrace April's 12 Healthy Habits goal with a whole-wheat pasta bowl. This bright, earthy springtime dish uses the entire beet-stems, leaves, and all. Ingredients:
8 ounces uncooked whole-wheat penne (tube-shaped pasta) |
2 (8-ounce) golden beets with greens |
2 tablespoons extra-virgin olive oil, divided |
3/4 cup water, divided |
1/3 cup organic vegetable broth |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 cups loosely packed fresh basil leaves |
1/4 cup dry-roasted unsalted almonds |
3 garlic cloves, chopped |
2 ounces fresh parmigiano-reggiano cheese, grated (about 1/2 cup) |
1 tablespoon fresh lemon juice |
Directions:
1. Cook pasta according to the package directions, omitting salt and fat. Drain.
2. Remove greens and stems from beets; rinse and drain. Coarsely chop greens and stems to measure 4 cups. Peel beets, cut in half vertically, and cut into 1/8-inch slices.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beets; sauté 3 minutes. Add beet greens and stems, 1/2 cup water, broth, salt, and pepper; cover. Reduce heat to medium; simmer 8 minutes or until beets are tender.
4. Combine remaining 1 tablespoon oil, basil, almonds, and garlic in a food processor; process until smooth. Add cheese and remaining 1/4 cup water; process until blended. Add pasta, pesto, and lemon juice to beet mixture; toss to combine.
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