Roasted Beetroot & Pesto Spaghetti

Roasted Beetroot & Pesto Spaghetti

Ingredients: 

(Serves 2)

2 whole beetroot

Small punch fresh basil (plus extra for serving)

1 clove of garlic

30g pine nuts

20g parmesan cheese

5-6 tbsp extra virgin olive oil 

160g spaghetti (wholemeal, white, gluten free)

1/2 lemon

Method: 

1. Preheat the oven to 180c. 

2. Remove the outer skin from the beetroot and chop into small bitesize chunks. Place on a baking tray, drizzle with a little olive oil plus some slat and pepper and roast in the oven for 30 minutes of until soft. 

3. In a blender or pestle and mortar combine the fresh basil, olive oil, garlic clove and parmesan cheese and blitz until nice and smooth. You can add a little more extra virgin olive oil if the mixture is too thick.

4. In a saucepan of boiling water, cook your chosen spaghetti according to the packet instructions. 

5. Once the beetroot is cooked, remove from the oven and set aside. 

6. When you spaghetti is cooked, drain it reserving a little of the pasta water. 

7. Combine the cooked spaghetti with the pesto and roasted beetroot. Add a little of the reserved pasta water if you need to loosen the pasta mix. Season with black pepper. 

8. Serve up your spaghetti with the remaining fresh basil leaves and wedges of the fresh lemon.