Pasta with baked beetroot and radish under pesto sauce from beetroot and radish greens
6 servings
35 minutes
This exquisite pasta recipe combines the rich, earthy flavor of roasted beets and the spiciness of radishes with aromatic pesto made from their greens. French cuisine is renowned for its sophistication, and this dish is a true work of art on the plate. Blanched greens create the perfect texture for pesto enriched with roasted walnuts, garlic, and Parmesan cheese. Al dente spaghetti melds with this rich sauce, while sweet-spicy vegetables complete the composition, creating a harmony of flavors. Served as an elegant main course, it is perfect for gourmets who appreciate unusual combinations and the freshness of natural ingredients. A magnificent choice for a special dinner or a delightful experiment with seasonal produce.
1
Preheat the oven to 200°C. Meanwhile, prepare the beetroot and radish: remove the greens (set aside), peel and cut into medium pieces. Place them separately on a baking tray in small piles to avoid mixing colors, seasoning each pile with 1 tablespoon of olive oil, salt, and pepper. Mix well and roast in the oven on the middle rack for 25 minutes, stirring occasionally.
- Beet: 3 pieces
- Radish: 1 bunch
- Extra virgin olive oil: 1 glass
- Salt: to taste
- Ground black pepper: to taste
2
While the vegetables are baking, blanch the greens: remove the tough stems, bring salted water to a boil in a large pot, prepare an ice bath to cool the greens: fill a small bowl with cold water and mix in ice cubes. Place the greens in the pot for 1 minute and immediately transfer them to the ice bath using tongs. Once the greens are cool, drain the water and gently squeeze them with your hands to remove excess liquid.
- Radish: 1 bunch
3
Place the nuts and garlic in a blender bowl, add salt and pepper. Grind until coarsely ground. Then add the herbs and blend until smooth. Add ¾ cup of olive oil and blend again. Add parmesan, salt, and pepper to taste and mix.
- Roasted walnuts: 130 g
- Finely chopped garlic: 6 cloves
- Extra virgin olive oil: 1 glass
- Grated Parmesan cheese: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Cook the pasta al dente for 10-12 minutes. Do not drain all the water, leave 1 cup for the sauce. In a large bowl, mix the pasta and ¾ of the prepared sauce. Add a little pasta water and continue to stir with tongs, adding sauce or water as needed. Place the pasta on a serving dish and garnish with roasted vegetables.
- Spaghetti: 450 g
- Extra virgin olive oil: 1 glass