BEET PESTO PASTA

Recipe: Beet Pesto Pasta

Ingredients
1 pound spaghetti (I used gluten free)
2 cloves garlic
½ cup raw slivered almonds
2 large purple beets, boiled until fork tender
1/3 cup olive oil
2 tablespoons red wine vinegar
kosher salt
minced chives for garnish

Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
In the bowl of a food processor add the garlic cloves and almonds and pulse until the almonds are a fine meal and the garlic is minced. Add the beets and the olive oil and vinegar and pulse until you have a smooth pesto sauce. Season to taste with kosher salt.
When the pasta is done, toss with the pesto and season to taste with kosher salt. Serve hot. Alternatively- If you wanted to serve the pasta at room temperature or chilled than you should rinse the pasta with cold water before tossing with the pesto.

Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6