A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Pasta with Beetroot Pesto | Autumn Delight
(0)
20 min
Quick
Gurkerl Küche
Kräftiges Pink auf dem Teller und purer Geschmack am Gaumen: Diese herbstliche Pasta vereint süßlich-erdige Rote Rüben, geröstete Walnüsse und würzigen Feta zu einer herrlich cremigen Sauce. In nur 20 Minuten auf dem Tisch, vollgepackt mit Nährstoffen und ein herrlicher Blickfang für jeden Feierabend.
Preparation method
Preparation & roasting
Spread the walnut kernels on a baking sheet and toast in a preheated oven at 180 °C top/bottom heat for approx. 5–7 minutes until golden brown and wonderfully fragrant. Alternatively, toast in a non-stick pan without fat over medium heat. Allow to cool briefly, then coarsely chop about a quarter of the nuts for garnish and set aside.
Peel and coarsely chop the garlic. Wash the organic lemon with hot water, finely grate a little lemon zest, and squeeze out 1–2 tbsp of fresh lemon juice. Finely grate the Parmesan.
Preparing pesto & cooking pasta
Bring a large pot of plenty of water to the boil, season generously with fine salt, and cook the penne pasta al dente according to the package instructions. Before draining, be sure to scoop out about 100–150 ml of the starchy pasta water with a cup.
Chef's tip
Serving tip: The starchy pasta water is the secret to a perfect bond between pasta and pesto – add it tablespoon by tablespoon until the sauce has a silky sheen.
Oven tip: If using fresh beetroots, simply wrap them in foil and roast in the oven at 200 °C for approx. 50–60 minutes until tender. This gives the pesto even richer roasted flavours.
Ingredients
Discover also
We Also Recommend
Show all
55 min
Quick
Vegetable Yaki Udon with Mushrooms
Gurkerl Küche
Gnocchi with Spinach and Chicken Breast (AT)
Gurkerl Küche
Crispy Oven-Baked Gnocchi with Burrata & Cherry Tomatoes | Quick Summer Cuisine
Gurkerl Küche
