Beetroot PestoTagliatellePrint This
- ○ 500g tagliatelle
- ○ 2 medium beets
- ○ 100g grated Graviera Cheese
- ○ 70g of hazelnuts
- ○ 4 tablespoons of olive oil
- ○ 1 teaspoon of garlic flavour oil (or 1 clove of garlic)
- ○ 1 tablespoon of vinegar
- ○ salt, pepper
- ○ fresh thyme
Boil the beets in plenty of water until they are soft. Once ready, remove them from the pot and place them under running water to cool. Peel them and cut them into pieces.
In a large caserol, add plenty of water and boil the tagliatelle. Once ready, drain without rinsing them, and put them back in the pot. Add a little butter, which will melt with the heat of the pasta and mix well.
In a blender place the beetroot and mash, then add the grated graviera cheese and mash again.
Add the olive oil, vinegar, salt, pepper and thyme as well as garlic, and blend until all the ingredients are incorporated.
Finally, add the hazelnuts and blend once more. Taste the pesto and if necessary correct the salt and pepper.
Place the pesto in the pot with the tagliatelle and mix very well.