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Spaghetti mit Rote Bete Pesto

Spaghetti with beetroot pesto

by KOMEKO Team in Recipes
How many people are you cooking for?
2


Spaghetti with creamy beetroot pesto, crunchy celery, and roasted pine nuts – quick, delicious, and colorful.

#gluten-free

Ingredients

    For the pasta:

  • 2 Packs of KOMEKO SPAGHETTI
  • 0.5 Celery stick
  • 1 cooked beetroot
  • 15 g pine nuts
  • 4 tbsp olive oil
  • 0.5 tsp balsamic vinegar
  • Salt & Pepper
  • grated Parmesan
  • chopped walnuts

Preparation

  1. Prepare celery
    Wash the celery stalk and cut it into thin pieces.
  2. Roast pine nuts
    Roast pine nuts in a non-stick pan without fat over high heat, stirring constantly, until golden brown.
  3. Puree beetroot
    Cut the beetroot into pieces. Blend half of it with half the oil and the pine nuts in a blender.
  4. Cook spaghetti
    Place the KOMEKO SPAGHETTI in a pot of plenty of boiling salted water and cook for 2 minutes. Then drain and set aside.
  5. Mix pasta and pesto
    In a bowl, combine the spaghetti with the beetroot pesto. Add the beetroot pieces, celery pieces, the remaining olive oil, balsamic vinegar, salt, and pepper, and mix lightly.
  6. Arrange and serve
    Divide between two plates, garnish with coarsely chopped walnuts and grated Parmesan cheese and serve immediately.
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Tags: Pasta
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KOMEKO Spaghetti

KOMEKO Spaghetti

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Gluten-free fresh pasta made from rice flour

Content size: 1 serving

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