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Pasta with roasted beetroot pesto
25 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 838
  • Fat about 39g
  • Carbohydrates about 94g
  • Protein about 25g
This is needed
This is needed for 4 people
  • 550 g raw beetroots, peeled, in carvings
  • 3 garlic clove, crushed
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • a little pepper
  • 2 sprigs rosemary
  • 40 g grated Parmesan
  • 1 dl olive oil
  • 4 tbsp sunflower seeds, roasted
  • 6 tbsp sage, roughly chopped
  • 0.25 tsp salt
  • a little pepper
  • 500 g pasta (e.g. Linguine)
  • salted water, boiling
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And that's how it's done
And that's how it's done
Mix the beetroot, garlic and oil in a bowl, season, spread on a lined baking tray together with the rosemary.
To roast
Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, place in a blender.
Add the oil, the sunflower seeds and sage to the beetroot, puree. Stir in the cheese, season.
Cook the pasta in boiling salted water until al dente, set aside approx. 100 ml of the cooking water, drain the pasta and return to the pan. Mix the reserved cooking water with the pesto, add to the pasta, mix well until the pasta is evenly coated with the pesto.

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