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Pesto beet

ingredients

servings

2

Shallots

1 unit

Potatoes

1 unit

Red beetroot

200 grams

Linguine, pasta

200 grams

Basil

6 leafs

Extra virgin olive oil

to taste

Iodized salt

to taste

first courses from Italy

Pesto beet

Pesto beet

vegan with gluten high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pesto beet

A pesto to give a different color to our spaghetti

Pesto beet step 1

step 1

Saute the shallots in a saucepan, once golden, add the potato previously finely chopped, cook.

Pesto beet step 2

step 2

Cut the beets previously boiled and add them to the potatoes, once all blend together to obtain a cream (adjust with water to obtain the preferred density)

Pesto beet step 3

step 3

Heat the cream and season with salt.

Pesto beet step 4

step 4

Cook the pasta and drain slightly al dente, add it to the cream, mix and Serve.

Pesto beet step 5

step 5

Garnish with a little 'basil

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