Spaghetti with Beet Pesto and Feta Earthy sweetness and creamy freshness come together—this pasta brings a touch of poetry to your plate.
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2 SERVINGS

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PREP TIME: 25 MIN.

 

INGREDIENTS

  • 200 g cooked beets
  • 1 small clove garlic
  • 50 g Parmesan
  • 30 g walnut halves
  • 1 tsp lemon juice
  • 4 tbsp olive oil
  • Salt, pepper
  • 250 g spaghetti

Topping

  • 1 small handful arugula
  • 20 g walnut halves
  • 50 g feta

HOW TO MAKE IT

  1. Dice the beets for the pesto. Peel the garlic, cut the Parmesan into chunks, and chop the walnuts.
  2. Combine everything with lemon juice and olive oil. Blend until smooth. Add salt and pepper to taste.
  3. Cook the spaghetti in salted water until al dente, following the instructions on the package.
  4. For the topping, wash and dry the arugula. Chop the walnuts. Crumble the feta.
  5. Drain the spaghetti, mix with the beet pesto, and serve right away. Top with arugula, feta, and walnuts.

Tip

Prepare the pesto ahead of time and keep it vacuum-sealed in the refrigerator for several days.