BIO Beet Pesto Pasta
A delicious, unique pesto sauce that will not only add depth to the flavour of your dish, but also to its colour!
Obviously, we recommend the use of organic ingredients.
|350 g||Schär BIO Spaghetti Cereal|
|300 g||red beet|
|2 tbsp||olive oil|
|2 tbsp||sunflower seeds|
|1 tbsp||red wine vinegar|
- Pre-heat the oven to 200°C.
- Peel the beet and cut it into wedges.
- Sprinkle the wedges with 1 tbsp. of olive oil and roast them in the oven for 30 min. (or until well-done).
- Cook the Spaghetti Cereal for 9 min. in salted water.
- Put 2 tbsps. of olive oil, the salt, sunflower seeds, red vinegar and water into a food processor and run until smooth. Add some water if needed to get the right consistency.
- Add the beet pesto to the drained Spaghetti Cereal and mix well.