This pink pesto pasta is vibrant, creamy, and full of flavour. Packed with antioxidants and gut-friendly goodness, it’s a fresh, feel-good take on a classic.
Ingredients
- 200g wholewheat pasta of choice
PESTO:
- 120g plain beetroot, cooked
- 30g fresh basil leaves
- 65g cashew nuts
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 small garlic clove
- 4 tbsp parmesan, grated
- 2 tbsp extra virgin olive oil
- 100g plain yoghurt (We used Bio&Me Original Kefir Yoghurt)
- ½ avocado (optional)
- Pinch of sea salt
To serve:
- Toasted pines nuts
- Cherry tomatoes
- Fresh basil leaves
- Parmesan cheese
- Fresh cracked black pepper
Method
- Place all the ingredients for the pesto into a blender along with 2 tbsp water. Blitz roughly to your preferred texture. Set aside.
- Cook the pasta per packet instructions. When draining the pasta, reserve ½ cup of the water.
- Pour the pesto into the pasta with the remaining pasta water, giving it a good toss to help it emulsify together and coat the pasta fully.
- Serve up in bowls with your chosen toppings. Enjoy!
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