Pasta with Pink Beet Pesto

Name: Pasta with Pink Beet Pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 300g pasta of your choice (spaghetti or penne works great); 2 medium-sized beets, roasted and peeled; 1/4 cup walnuts, toasted; 2 cloves garlic; 1/2 cup olive oil; Juice of 1 lemon; Salt and pepper to taste; Fresh basil leaves for garnish; Parmesan cheese (optional)

Highlighted under: Modern Favorites

I adore this Pasta with Pink Beet Pesto because it combines vibrant colors with rich flavors. The earthy sweetness of the beets pairs perfectly with garlic and nuts, creating a creamy, satisfying sauce that truly elevates a simple pasta dish. Each bite bursts with taste, and the pop of color makes it visually stunning on the plate. It’s not just a meal; it’s an experience I love sharing with family and friends, capturing their attention from the very first look to the last delightful bite.

Created by

Seraphina Moore

Last updated on 2026-01-07T11:25:35.157Z

When I first tasted Pasta with Pink Beet Pesto at a quaint little bistro, I knew I had to recreate it. The flavors meld beautifully, and the creamy texture comes from a combination of roasted beets and nuts, which gives the pesto a wonderful depth without needing added dairy. My favorite trick is to roast the beets beforehand, which enhances their natural sweetness and makes the sauce even richer.

As I experimented at home, I found that adding a bit of lemon juice brightens the flavor, cutting through the sweetness and balancing the dish perfectly. This dish not only feeds the stomach but also nourishes the soul, making it a staple in my kitchen that I love sharing with loved ones.

        Why You Will Love This Recipe
        Vibrant pink color that adds beauty to your table
Nutty and earthy flavor profile that's unique and delicious
Easy to prepare with simple, wholesome ingredients

      

Perfecting the Pink Beet Pesto

The key to achieving a wonderfully creamy Pink Beet Pesto lies in your technique. When roasting beets, make sure to wrap them in aluminum foil to retain moisture, which enhances their natural sweetness. Roast them at 400°F (200°C) for about 45-60 minutes until they are fork-tender. This process not only intensifies the flavor but also brings out the beautiful deep pink hue that makes your pasta visually stunning.

Using toasted walnuts adds depth and a nutty richness that complements the earthy flavor of the beets. Toast them in a dry skillet over medium heat for 4-5 minutes, shaking frequently to prevent burning. Alternatively, you can use pine nuts or even pecans if you're looking for a different flavor profile. Remember, fresh ingredients are crucial for a vibrant taste, so don’t skip on using fresh garlic and basil!

Cooking Pasta to Perfection

When cooking your pasta, the timing is crucial to avoid it becoming mushy. Aim for 'al dente', which means the pasta should still have a slight bite to it. This typically takes about 8-10 minutes, but refer to the package instructions for specifics. Keep an eye on it, and taste a piece before draining to ensure it’s just right. Remember to reserve that cup of pasta water; it will help bind the sauce and give your dish a silky texture.

If you're accommodating gluten-free diets, several options such as chickpea or quinoa pasta can work beautifully. These alternatives maintain a lovely texture and won’t overshadow the lovely flavors of the beet pesto. Just make sure to check their cooking times, as some may require shorter or longer durations to achieve the perfect consistency.

Ingredients

Gather these fresh ingredients to make your delicious Pasta with Pink Beet Pesto.

Ingredients

300g pasta of your choice (spaghetti or penne works great)
2 medium-sized beets, roasted and peeled
1/4 cup walnuts, toasted
2 cloves garlic
1/2 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
Fresh basil leaves for garnish
Parmesan cheese (optional)

Once you have everything ready, it's time to get cooking!

Instructions

Follow these steps to create your Pasta with Pink Beet Pesto.

Cook the Pasta

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and reserve a cup of the pasta water.

Make the Pink Beet Pesto

In a food processor, combine the roasted beets, walnuts, garlic, lemon juice, salt, and pepper. Pulse until roughly chopped. Gradually drizzle in the olive oil while processing until smooth and creamy.

Combine Pasta and Pesto

Transfer the cooked pasta to a large bowl and toss with the beet pesto. Add reserved pasta water a little at a time to achieve desired consistency.

Serve

Plate the pasta and garnish with fresh basil leaves. Sprinkle with Parmesan cheese if desired and enjoy!

Enjoy this colorful and nutritious dish!

Pro Tips

For a more intense flavor, try adding a pinch of red pepper flakes to the pesto for a hint of heat.

Serving Suggestions

Pair your Pasta with Pink Beet Pesto with a light salad featuring arugula and goat cheese for a refreshing contrast. The peppery notes of arugula and the creamy cheese balance well with the rich beet flavor. A splash of balsamic vinaigrette can add another layer of flavor without overpowering the dish.

For an extra protein boost, consider adding sautéed shrimp or grilled chicken on top. Simply season them with salt, pepper, and a little garlic before cooking. This not only adds substance but also works well to enhance the overall flavor profile, making your meal more satisfying.

Make-Ahead and Storage Tips

You can prepare the beet pesto in advance and store it in an airtight container in the fridge for up to a week. This is a fantastic time-saver for busy weeknights. Just be sure to drizzle a thin layer of olive oil on top to prevent oxidation, which will keep the color vibrant and the flavors fresh.

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, add a splash of reserved pasta water to the pan on medium heat to loosen up the pesto and restore its creamy consistency. Avoid microwaving it directly, as that can alter the texture and flavor of the pesto.

Questions About Recipes

→ Can I use other nuts instead of walnuts?

Absolutely! Pine nuts or almonds can be great alternatives and will add a different flavor to your pesto.

→ How can I store leftover pesto?

You can store leftover pesto in an airtight container in the refrigerator for up to 3 days. Just make sure to drizzle a little olive oil on top to prevent oxidation.

→ Can I freeze the pesto?

Yes! Freeze the pesto in ice cube trays for individual portions. Once frozen, transfer the cubes to a zip-top bag for later use.

→ What can I serve with this pasta?

This Pasta with Pink Beet Pesto pairs wonderfully with a light salad or grilled vegetables on the side, complementing the meal nicely.