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Beets Pasta with Rustic Parsley Pesto

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  • Prep 20 min
  • Total 30 min
  • Ingredients 8
  • Servings 2
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This beets pasta dish will surprise you because it’s incredibly easy to prepare and it’s absolutely delicious. It’s perfect if you’re on a low gluten diet or if you just want to add more vegetables to your diet. I guarantee the rustic parsley pesto pairs perfectly with pasta, because it’s delicious and easy to make, and you can come up with all sorts of variations. If you substitute parsley with another herb and pecans with another dried fruit, you’ll get many different dishes in just a few minutes.
by Morena Cuadra
Updated Oct 3, 2016
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  • 3 big beets
  • 1/2 cup water
  • Salt and pepper
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 1 cup chopped parsley
  • 6 toasted and finely chopped pecans
  • 1/2 cup grated parmesan cheese


  • 1
    Peel and grate the beets with a spiralizer or a mandolin slicer.
  • 2
    Cook the beets for 3 minutes in 1/2 cup of water with a bit of salt and pepper.
  • 3
    Peel and cut the garlic into really thin slices. Put the slices in a pan with the olive oil and simmer until they turn golden. Don’t let them get too brown because the garlic could get bitter. Remove from the stove and set them aside.
  • 4
    In a bowl, mix the garlic, parsley, pecans, parmesan cheese, salt, pepper and the oil you used to fry the garlic.
  • 5
    Use some of this pesto on the cooked beets and serve in two dishes, decorating with a few fried garlic slices.

Expert Tips

  • tip 1
    Instead of using parsley, you can make a traditional pesto using basil.
  • tip 2
    Use pistachios or nuts instead of pecans.

Nutrition Information

No nutrition information available for this recipe
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