Since fall is basically here and I’ve been shivering for days, I tend to incorporate more autumnal flavors in my dishes. And what would possibly be this glorious season without its vegetables? I simply love fall and its delightful veggies, little pieces of hearty and flavorful jewels. Today I stumbled across some tiny yet flavorful blood-red beetroot so I decided to befriend them with some lovely pumpkin seeds and some grated Grana Padano. The result was a vibrant autumnal pesto. While my beets were gentle roasting in the oven, I boiled al dente some dry pasta. I usually prepare my own pasta from scratch, but now I offered a chance to a box of trofie which was sitting on a shelf for quite some time. The dish was so hearty, and colorful with an extremely interesting taste, a bold, rich, astringent, quite citrusy taste. It tasted like October.
Since Pesto alla Genovese, the original version of this pasta sauce goes so well with trofie, I was so curious to find out if these funny looking pasta resonates with my roasted beetroot as well. They do resonate and every bite is such a rewarding experience!
Ingredients (for 4-6 servings):
- 500g dry trofie pasta
- 300g red beetroots (about 5 small beetroots)
- 70g raw pumpkin seeds
- 70g grated Grana Padano cheese
- 2 garlic cloves
- zest of 1 lime and juice of half of a lime
- 4-6 Tbsp olive oil
- salt and pepper to taste
- Wrap beetroot loosely in aluminium foil. Place beetroots in the preheated oven at 400°F / 200°C (gas mark 6) for 40 minutes.
- After 30 minutes carefully check if the beetroots are tender by piercing one with a knife. If they are not tender, let them roast 10 more minutes. If they are tender, leave them aside (wrapped in aluminium foil) for 5 minutes to cool. After 5 minutes peel them, preferably with some gloves because they will stain. Quarter them.
- Place the pumpkin seeds, grated cheese and beetroots into a bowl of a food processor and pulse until combined. Add lime juice and lime zest, garlic and 4 to 6 Tbsp of olive oil, depending of the consistency of the pesto. Season well with sea salt and freshly ground pepper.
- Toss with boiled trofie pasta and serve immediately garnished with Grana Padano cheese, pumpkin seeds and chopped parsley.
- Source: www.nutritionistmeetschef.com
5 thoughts on “Trofie with Roasted Beetroot and Pumpkin Seed Pesto”
Wow this looks really tasty! Such a beautiful color. What a great and creative recipe, I look forward to try this out 🙂
Thank you so much for the comment, Martine! Even though pink isn’t quite my favorite color, this shade is simply gorgeous! If you decide to give this recipe a try, I hope you will love the beet – pumpkin seed combo as much as I do! 😀
Made this last week and it was a hit with everyone! Even better as leftovers. Yum!
I’m so, so glad you enjoyed the recipe, Ryan! And thank you very much for your feedback!