Recipe: Roasted Beet Pesto Penne
Not your traditional Italian pasta dish but look at that colour! This is the perfect dish for beet lovers and may even sway those who are on the fence.
Method:
Preheat oven to 400.
On a baking sheet, toss the diced beets with 1 tbsp oil, thyme sprigs and a pinch of salt and pepper. Roast for approximately 50 to 60 minutes. Check for doneness at the 30-minute mark.
Once beets are fully cooked, transfer to a food processor and add the garlic, half of the cheese and the 2 remaining tablespoons of oil. Pulse until smooth, as desired.
Transfer beet mixture to a saucepan and add the stock, cream, and remaining cheese and let it simmer for 10 minutes. Meanwhile, toast the poppy seeds in a small pan until fragrant, about 2 to 3 minutes.
While the mixture sits, bring water to a boil in a pot and add 1 package (250g) skinnypasta™ SUPERFOOD TEFF Penne that has been briefly thawed at room temperature. Very gently break up the pasta with your fingers, if necessary. Once the pasta has been added to the boiling water, cook for exactly two minutes and strain, keeping a small cup of pasta water off to the side.
Add the penne to the bowl of mixture and gingerly toss, adding a few spoonfuls of pasta water, if needed, in order to generously coat each pasta strand.
Serve right away and garnish with toasted poppy seeds, thyme sprigs and Parmesan cheese as a topping.
Makes 4 servings (250g grams total of pasta)
