Bucatini pasta with beet pesto
52 - 4 порции
This is a red dish with a delicious sauce that is worth a try! Serve with a green salad or simply with a piece of fried fish.
Ingredients for Bucatini pasta with beet pesto
- Pasta - 200 g
- Beets - 1 piece
- Nuts - 0,5 stack.
- Garlic - 2 the tooth.
- Lemon - 0,5 PCs
- Parmesan - 3 tbsp.
- Olive oil - 2 tbsp
- Soy sauce - 2 tbsp
- Dill - 3 tbsp.
- Black pepper
Step by step instruction of cooking Bucatini pasta with beet pesto
Boil in salted water long pasta to "al dente", which means "to the tooth". The finished pasta should quickly drain in a colander, add sauce and serve.
Prepare the sauce. Boiled beets, coarsely chop and place in blender. Add to the beets nuts (I roasted the peanuts, pistachios or walnuts), crushed garlic and grind into a homogeneous mass.
Then squeeze into the mixture the juice of 0.5 a lemon and whisk. Continuing to mix the sauce, gently add the olive oil and soy sauce. Beat until a homogeneous mass. Necessary dosolit and pepper.
Of the sauce, leave for serving.
Another part of the sauce, add the cooked pasta and toss.
Then put the pasta on warmed plates, sprinkle with nuts and grated hard cheese (Parmesan, Grana Padano, Pecorino, etc.), garnish with a branch of greens and serve!