Pesto Pasta with a Twist: Beetroot & Herb Linguine

Beetroot Pesto Pasta

This recipe transforms traditional pesto pasta with a vibrant twist – beetroot-infused linguine topped with a fresh herb pesto. The pasta cooks in the gorgeous ruby-colored beetroot water, giving it a beautiful pink hue that makes for a stunning presentation. The pesto sauce combines classic basil with mint and thyme for a complex herbal flavor that pairs perfectly with the earthy undertones of beetroot.

Served with simple homemade garlic bread on the side, this dish is both elegant and comforting – perfect for a special dinner at home or entertaining guests who appreciate creative cuisine.

Components

This recipe consists of three key elements:

1. Beetroot-infused linguine - Pasta cooked in beetroot water for color and subtle flavor
2. Herb pesto sauce - A fresh, vibrant sauce with a blend of herbs
3. Garlic bread - The perfect accompaniment for soaking up extra sauce

The Method

Step 1: Prepare the Beetroot

1. Scrub the beetroots clean but don't peel them.
2. Place them in a pot with enough water to cover by several inches (you'll need this water for the pasta).
3. Bring to a boil and cook for approximately 20 minutes, until the beetroots are tender when pierced with a fork.
4. Remove the beetroots from the water and set aside to cool slightly, reserving the vibrant pink cooking water.
5. When cool enough to handle, peel the beetroots and cut into chunks for the pesto.

Step 2: Make the Garlic Bread

1. Preheat your oven to 180°C (350°F).
2. In a small bowl, mix the softened butter with minced garlic and chopped parsley until well combined.
3. Slice the baguette or Italian bread horizontally.
4. Spread the garlic butter generously on the cut sides of the bread.
5. Place on a baking sheet and set aside until ready to bake.

Step 3: Cook the Pasta

1. Bring the reserved beetroot water back to a boil, adding more water if needed to cook the pasta.
2. Add salt to the water (as you would for regular pasta water).
3. Add the linguine and cook according to package instructions until al dente.
4. Before draining, reserve at least 1/2 cup of the cooking water for the sauce.

Step 4: Prepare the Pesto Sauce

1. Cut one garlic clove in half and rub the cut sides around the inside of your blender or food processor to infuse it with garlic flavor.
2. Add the olive oil to the blender, followed by the basil leaves.
3. Add the mint leaves (discarding the stems or adding them to the pasta water for extra flavor).
4. Strip the thyme leaves from their stems, add the leaves to the blender, and add the stems to the pasta water if desired.
5. Add half the grated Parmigiano Reggiano and half the bread crumbs to the blender.
6. Add chunks of the cooked beetroot (about 1/4 to 1/2 of one beetroot, depending on how strong you want the beetroot flavor).
7. With the blender running, slowly stream in 1/2 cup of ice-cold water, adding more by the tablespoon if needed until the sauce blends smoothly.
8. Add the remaining Parmigiano Reggiano, season with salt to taste, and blend again until smooth.

Step 5: Bake the Garlic Bread

1. While the pasta is cooking, place the prepared garlic bread in the preheated oven.
2. Bake for 8-10 minutes until golden and crispy on the edges.

Step 6: Combine Pasta and Sauce

1. Drain the cooked pasta, remembering to reserve some cooking water.
2. Return the drained pasta to the pot and remove from heat.
3. Add the pesto sauce and an additional splash of olive oil (about 1 tablespoon).
4. Toss thoroughly to coat the pasta, adding splashes of the reserved cooking water as needed to create a silky, creamy consistency.

Step 7: Serve

1. Divide the pasta among serving plates.
2. Garnish with the remaining bread crumbs and a light drizzle of olive oil.
3. Serve immediately with the warm garlic bread on the side.

Chef's Notes

• Pasta water magic: The starchy, beetroot-infused pasta water is key to creating a silky sauce that clings to the pasta, so don't forget to reserve some before draining.
• Beetroot intensity: For a stronger beetroot flavor, add more beetroot chunks to the pesto. For a milder approach, use less.
• Herb substitutions: If you can't find fresh thyme, substitute with oregano or rosemary. The mint can be replaced with additional basil if preferred.
• Make ahead: The pesto sauce can be prepared a day in advance and refrigerated. Just bring to room temperature before using.
• Leftover beetroot: Use any remaining beetroot in salads, smoothies, or roast them with a drizzle of honey for a side dish.

Variations

• Protein addition: Top with grilled chicken, shrimp, or white beans for a protein boost.
• Vegan option: Replace the Parmigiano with nutritional yeast and use a plant-based butter for the garlic bread.
• Nut enhancement: Add toasted pine nuts or walnuts to the pesto for additional texture and flavor.
• Gluten-free: Use gluten-free pasta and bread to accommodate dietary restrictions.

Final Thoughts

This beetroot pesto pasta offers a wonderful way to incorporate more vegetables into a beloved dish while creating a memorable dining experience. The striking color naturally draws people to the table, while the complex flavors keep them coming back for more. It's a perfect example of how a few thoughtful twists can transform a classic into something extraordinary.

Whether you're looking to impress guests or simply want to bring some creative flair to your weeknight dinner rotation, this pasta delivers both visual impact and delicious satisfaction.