White Owl’s Pasta with Beetroot Pesto


We all know traditional basil pesto, but why not try something completely different? This delicious pesto sauce is unusual, but totally delicious! And let’s face it, eating pink pasta is really cool.


2 medium size beetroots
2 tbs olive oil
2 cloves of garlic
1 tbs lemon juice
1 heaping tbs Parmesan cheese
½ tsp salt
¼ tbs black pepper
150 gm Fettuccine pasta
2 basil leaves (for garnish)


Wash the beetroots and leave them to dry completely. Brush beetroots with olive oil and wrap them with aluminium foil, then bake at 200C for 1.5 hours. Turn off the heat, and cook for a further 15 minutes.

Unwrap foil and peel the beetroots, then leave at room temperature for 15 minutes until they get darker in color. In a blender, combine beetroots with olive oil, garlic, lemon juice, Parmesan cheese, salt and pepper. Blend well until you have a hot pink beetroot pesto. Boil water with a pinch of salt and cook the fettuccine to desired taste. Mix cooked pasta with pesto and garnish with basil leaves. You can also add a grilled chicken breast if you are not vegetarian.

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