I’d like to say that I added this pasta onto my menu for the week because of how healthy it is. Or because it’s so simple to make. Or because I like beets a lot, and I love (love, love, love) goat cheese, and knew this would be super yummy (which it was).
But the real reason I decided to make this? That amazing color.
Spaghetti with Roasted Beet Pesto & Goat Cheese
1 bunch beets, about 1 lb.
Kosher salt and freshly ground pepper, to taste
1/2 cup raw walnuts
2 sun-dried tomato halves, chopped
1/4 teaspoon red pepper flakes
1 (13- to 16-oz.) package whole wheat spaghetti
1) Preheat oven to 375°F. Trim stalks from beets. Place beets on a large square of foil. Drizzle with olive oil, sprinkle with salt and pepper, and rub each beet well with the oil. Fold the foil around the beets and close tightly. Roast for 1 to 1 1/2 hours, or until fork tender. Remove from the oven, open the foil pouch, and allow to cool a bit.
2) Rub the skins off the beets using the foil or your hands. Chop into pieces. Process in a food processor with the walnuts, sun-dried tomatoes, and red pepper flakes. Taste, and add salt and pepper as needed.
3) Meanwhile, cook the pasta in a large pot of salted boiling water. Drain, reserving up to 1 cup of the pasta water to add to the pesto — add some a little bit at a time to the food processor until the pesto is smooth (you may not need it all).
4) Toss the pesto with the pasta. Serve sprinkled with goat cheese.
*Adapted from Take a Megabite