Beetroot pasta with pesto

Ingredients for 1 person

300 g
fresh beetroot
1 tbsp.
olive oil

for the pesto

1
clove of garlic
70 g
basil
65 ml
olive oil
1/4 tsp.
salt
 
pepper
40 g
pecans
 
zest of 1/8 of a lemon
1 tbsp.
lemon juice
6 g
nutritional yeast

Schritt für Schritt - Anleitung

Note:

The pesto is a bit too much for 1 serving. It is difficult to produce a smaller amount of pesto with a blender. If covered, the leftover pesto will keep for several days in the refrigerator and can be used for various other dishes.

Step 1:

Peel the beetroot and slice using the fine knife insert on the spiral cutter. Bring salted water to boil in a large pot, then add the beetroot spaghetti and blanch for about 3 minutes until al dente. Drain the finished spaghetti and rinse with cold water.

Step 3:

Heat 1 tablespoon of oil in a pan, sear the blanched spaghetti for about 2 minutes and then fry over a medium heat for about 5 minutes. Place the fried spaghetti on a plate and drizzle with a little pesto.