Rosy Pasta with Pesto
Rosy pasta with pesto is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g fusilli
- 250 g pre-cooked beetroot
- 5 g chives
- 20 g walnuts
- 1 onion
- 200 g baby spinach
- 100 g goat cream cheese
- Salt
- Pepper
- oil
Instructions
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1.
Add plenty of boiling water to a large pot, salt it, bring to a boil once, add fusilli and cook for about 8 minutes. Then strain into a colander, return to the pot, cover and keep warm. Continue with the preparation while this cooks.
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2.
In a small bowl catch the juice from the beetroot and cut the beetroot into large pieces. Slice the chives into fine ribbons.
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3.
Add garlic and walnuts to the Thermomix mixing bowl, chop for 3 seconds on speed 8 and scrape down with the spatula.
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4.
Add beetroot pieces, a pinch of salt and pepper and 2 tablespoons oil to the Thermomix, chop for 10 seconds on speed 5 and mix in the pot with the fusilli and remaining beet juice. Keep covered and warm. Rinse and dry the mixing bowl.
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5.
Add onion halves to the Thermomix, chop for 3 seconds on speed 5 and scrape down with the spatula. Add 1 teaspoon oil, 120 g baby spinach and a pinch of salt and pepper and sauté for 1.5 minutes at 120 °C on speed 0.5.
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6.
Add remaining 80 g spinach, place the steaming basket instead of the measuring cup and steam for 2 minutes at 120 °C on speed 0.5.
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7.
Distribute the baby spinach mixture onto a plate, arrange rosy fusilli with pesto on top. Sprinkle with chives and enjoy with a dollop of cream cheese.
