Beetroot Pesto Pasta

Instructions

1. Toast the Hazelnuts

   2 min hands-on8 min waiting

   • Preheat the oven to 160°C (320°F).
   • Spread hazelnuts on a baking tray and toast for 6-8 minutes until golden and aromatic.
   • Cool completely, chop one-quarter for garnish, and set aside the rest for pesto.

2. Cook the Pasta

   3 min hands-on8 min waiting

   • Bring a large pot of salted water to a rolling boil.
   • Cook the pasta until al dente, 1 minute less than package instructions.
   • Reserve a mugful of pasta water before draining.

3. Prepare the Beetroot Pesto Base

   10 min hands-on

   • Peel and chop raw beets into smaller pieces.
   • Transfer beet chunks to a food processor with three-quarters of the basil, whole hazelnuts, garlic, olive oil, and Parmesan.
   • Zest 1 lemon into the processor.

4. Blend the Pesto

   4 min hands-on

   • Pulse the mixture until smooth and vibrant.
   • Add one-third of the cottage cheese and blend until creamy.
   • Season with salt, black pepper, and juice of half a lemon.
   • Adjust seasoning and lemon juice to taste.

5. Combine Pasta and Pesto

   4 min hands-on

   • Return drained pasta to the pot over low heat.
   • Pour beetroot pesto over pasta and add a splash of reserved pasta water.
   • Stir until pasta is evenly coated, adding more water for desired consistency.

6. Plate and Garnish

   3 min hands-on

   • Divide pasta into serving bowls.
   • Dot with remaining cottage cheese and drizzle with olive oil.
   • Tear reserved basil leaves and scatter over pasta.
   • Finish with chopped hazelnuts for crunch.
   • Cooking tips:
   • Use gloves or a paper towel while handling raw beets to avoid staining your hands.
   • If the pesto is too thick, gradually add olive oil or reserved pasta water while blending.
   • Lemon juice is crucial to balance the beetroot's earthiness and creamy cheese.
   • Toasting hazelnuts enhances flavor and adds crunch, contrasting with the creamy pasta.