Since I work from home, I cook my lunch everyday and this beet pesto pasta has been my recent favorite. It’s delicious, super easy, and nutritious!
Before getting to the recipe, I’d like to talk about beets and their nutrition first because they have so many health benefits.
Beet is a great source of vitamins, minerals, and antioxidants, and they are very low in calories with zero cholesterol. They are rich in lutein, dietary fiber, vitamin C, magnesium, copper, iron, phosphorus, and betaine. Betaine has the property of lowering homocysteine levels within the blood, which basically means that it helps to prevent heart diseases, stroke, and peripheral vascular diseases. Two things you need to be aware of beets are that they lose their nutrition significantly when they are cooked for a long time, and they do have the highest sugar content of all vegetables.
Without further ado, let’s get to it. By the way this recipe is for one serving.
- Half a beet (Again, I buy my produce at Down to Earth)
- Half a carrot
- One small clove of garlic
- Few leaves of basil
- DeLallo organic whole wheat gemelli pasta
- 5 raw organic almonds
- 3 spoons of extra virgin olive oil
- Salt and pepper
- Your favorite kind of cheese (I used Swiss cheese this time) – optional
- Cook the pasta in a pot according to package instructions, drain it and return it to the pot.
- Cut the beet and carrot into small pieces.
- Microwave the beet and carrot for 1 minute.
- Put them into a blender or a food processor with the garlic, olive oil, salt and pepper, and almonds. Blend it for 5 seconds (Remember, the shorter period of time the better for nutrients)
- Heat the pot that was used to cook the pasta, and add the pesto and mix well with it until it evenly coats the pasta.
- Place it on a plate.
- This is optional but you can put the cheese and basil leaves on top.