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Beet Pesto Pasta

Beet Pesto Pasta 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes May 22, 2013

This is strikingly, deeply pink food you don’t need to be afraid of. You could cook the beets from scratch (see NOTE, below), but we found it easier to use the vacuum-packed cooked beets in the refrigerated section of grocery store produce departments.

Serve with a green salad that contains fresh fruit, or alongside a piece of simply sauteed or grilled fish.


Servings: 4
Ingredients
  • Kosher salt
  • 10 ounces dried bucatini pasta
  • 17.6 ounces (2 packages) cooked fresh purple beets (may substitute 1 1/2 to 2 pounds fresh purple beets; see NOTE)
  • 2 cloves garlic
  • 1/2 cup plus 2 tablespoons raw pistachios
  • 1 large lemon
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for optional garnish

Directions

Bring a large pot of water to a boil over high heat. Add a pinch of salt and the pasta. Cook according to the package directions.

Meanwhile, cut the beets into quarters and place in a food processor. Add the garlic and the 1/2 cup of pistachios, then squeeze in ¼ cup of juice from the lemons, being careful not to let any lemon seeds fall in. Pulse until well combined; then, with the motor running, add the oil in a slow, steady stream to form a smooth pesto (more like a spread).

Remove the food processor blade. Use a small (stainproof) spatula to stir in the cheese. Taste, and add salt if needed.

Drain the pasta, rinse with cool water and drain again. Transfer to a serving bowl. Add the beet pesto and toss until evenly incorporated. Crush the remaining 2 tablespoons of pistachios and sprinkle on top, then garnish with cheese, if desired.

NOTE: To cook beets for this recipe, bring a medium pot of salted water to a boil over high heat. Add 3 large purple (unpeeled but trimmed) beets. Boil for 15 to 20 minutes, until just fork-tender. Drain and rinse with cool water. Use your fingers to rub off and discard the skins.


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Recipe Source

Adapted from “Heather Christo’s Generous Table: Easy & Elegant Recipes Through the Seasons,” by Heather Christo (Kyle, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 610


% Daily Values*

Total Fat: 26g 40%

Saturated Fat: 6g 30%

Cholesterol: 15mg 5%

Sodium: 420mg 18%

Total Carbohydrates: 75g 25%

Dietary Fiber: 9g 36%

Sugar: 15g

Protein: 23g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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