Spaghetti With Beetroot Pesto

1. 1

   Cook the beets in plenty of boiling water until they are tender, about 35 minutes. While the beets are boiling you can prepare the other pesto ingredients, as well as the baked ricotta.

2. 2

   To make the pesto, peel the cooked beets, chop them into chunks, and blend them together with the Parmesan cheese, pine nuts, chili, lemon juice, roasted garlic paste (optional) and olive oil in a food processor until smooth. Add salt and pepper to taste.

3. 3

   Meanwhile, cook the spaghetti in salted water until al dente. Drain. Put the spaghetti into a serving bowl, spoon on the pesto and toss until each strand is evenly covered.

* Per serving · 4 servings · Values may vary.