Tuesday, 2 July 2013

Red Velvet Spaghetti

Last week I was randomly checking some cooking blogs on my iPhone to get some new cooking ideas for my usual weekend cooking project. A picture of a red spaghetti dish caught my eye. At first, I couldn't believe that the Spaghetti dish can be red without using food colour. I am not so keen to use food colours. As I started to read the recipe, I was really surprised to find out that this dish was cooked based on healthy beetroot based Pesto.


More or less, we all know about the goodness of beetroot. Research has shown that beetroot can reduces blood pressure as well as the risk of heart attacks and strokes. If you would like to know more about beetroot health benefits before cooking this yummy Red Velvet Beetroot Pistachio Pesto Spaghetti then you should click on this link


The best thing about this dish is - it is easy to cook and ready in just 45 minutes. Also, you don't have to empty to your bank to buy the following ingredients:
  • 3 large cooked purple beets 
  • 3 cloves garlic, peeled 
  • 1/2 cup shelled pistachios 
  • 1/4 cup fresh lemon juice 
  • 1/4 cup olive oil 
  • 1 cup finely grated Parmesan cheese 
  • salt 
  • 1 lb dry spaghetti



Roughly chop beetroot and place in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse into smooth.


Add the Parmesan cheese and continue pulsing until you have a relatively smooth thick spread.


Lovely red velvet beetroot pistachio pesto ready....


Cook spaghetti as per package instructions (I prefer mine as al dente). Once cooked, drain and toss with red velvet pesto. Serve immediately... Enjoy!




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