Beet Pesto Pasta
This pasta can be made with gluten-free pasta or regular; vegan if you hold off on a sprinkle of Pecorino; and served warm, room temperature, or slightly chilled***. It’s meant to be flexible so you can do what works best for the people in your life.
- 1 pound regular or gluten-free spaghetti
- 2 cloves garlic
- 1/2 cup raw slivered almonds
- 2 large cooked and peeled red beets, coarsely chopped
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- Sea salt
- Minced fresh chives, for garnish
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.
When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot.
***If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.