Beetroot Pesto Pasta

Ingredients

• 400 g beetroot tubers
• 2 Garlic cloves
• 400 g whole wheat pasta (e.g., tagliatelle, linguine)
• Salt
• 15 g parmesan cheese (30% fat; 1 piece)
• 2 tbsp lemon juice
• 5 tbsp vegetable broth
• 1 tbsp Olive Oil
• Pepper
• 5 g coriander (1 handful)
• 2 tsp pink peppercorns

Instructions

1. 1.

   Peel beetroot with gloves and dice into small cubes. Peel garlic and chop.

2. 2.

   Cook pasta in plenty of salted water according to package instructions, about 12 minutes until al dente.

3. 3.

   Meanwhile grate parmesan finely. Blend garlic, beetroot cubes, lemon juice, broth, and parmesan in a blender until slightly chunky. Stir in olive oil and season with salt and pepper. Rinse coriander, pat dry, and tear leaves.

4. 4.

   Drain pasta, let it drain, arrange on plates, and spoon beetroot pesto over the top. Sprinkle with crushed pink peppercorns and fresh coriander greens.