A tasty hunger-fixer!
Recipe and styling by Anke Roux
Photograph by Neil Corder
Spaghetti with beetroot pesto
Ingredients
- 250g beetroot, cooked and peeled
- 50ml olive oil +extra, to serve
- 80g Parmesan, grated + extra, to serve
- 1 tbsp pine nuts, toasted
- 1 red chilli, seeded and chopped (optional)
- juice and zest of 1 lemon
- salt and freshly ground black pepper, to taste
- 500g spaghetti
Instructions
1
Combine all the ingredients except the spaghetti and olive oil in a blender and blitz until smooth. Taste and adjust the seasoning if necessary.
2
Cook the spaghetti in plenty of boiling water until al dente. Drain.
3
Toss the pesto through the hot spaghetti and serve immediately with extra Parmesan and olive oil.
