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Pink Pesto Pasta Recipe (with Video)

Easy, Italian

Discover our Pink Pesto Pasta Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 40min


- 1 lb Short Cut Pasta
- 1 c Red Beets
- 1 tbsp Olive oil
- 0.5 c Grated Parmesan
- 0.5 c Fresh basil leaves, loosely packed
- 1 Lemon, juiced
- 0.5 c 100% Extra Virgin Olive Oil
- 0.5 tsp Salt and Black Pepper
- Pine nuts, for garnishing
- Fresh Dill or Chopped Basil
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Preparation of Beets
1. Preheat oven to 400F.
2. Place the washed and sliced beets on a large sheet of foil.
3. Drizzle with the one tablespoon of olive oil, wrap tightly to seal in the foil, then bake until fork tender, about 30-40 minutes.
Pasta Preparation
1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente, or according to package directions.
3. Reserve ½ cup of the pasta water before draining the pasta.
Beet Pesto Preparation
1. While the pasta cooks, add the cooked beets, parmesan, lemon juice, fresh basil, salt, and black pepper to a food processor or high speed blender.
2. Pulse until smooth.
3. While on LOW speed, slowly drizzle in the olive oil to emulsify like regular pesto.
Final Steps
1. Toss the drained pasta, beet pesto, and 1/3 cup reserved pasta water together in a large bowl until the pasta is well-coated in the sauce.
2. Add more pasta water if needed to thin out the pesto.
3. Season with salt and black pepper to taste.
4. Serve warm with freshly chopped herbs, (optional) nuts, and grated parmesan to enjoy!

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