Roasted Beet Pesto Pasta with Goat Cheese and Caramelized Pecans

INGREDIENTS

  • 250g of your choice of pasta

  • 2 medium beets, peeled and cut into cubes

  • 100g goat cheese, crumbled

  • ½ cup pecans

  • 2 tablespoons maple syrup

  • 2 tablespoons olive oil

  • Juice of half a lemon

  • Zest of one lemon

  • Salt and pepper to taste

PREPARATION

  1. Preheat Your Oven: Preheat your oven to 200°C (400°F). Place the beet cubes on a baking sheet, drizzle them with one tablespoon of olive oil. Season with salt and pepper, then toss to coat the beets evenly. Roast the beets in the oven for about 25-30 minutes or until they are tender and slightly caramelized. Let them cool.

  2. Cook the Pasta: While the beets are roasting, cook the pasta according to the package instructions. Drain and set aside.

  3. Caramelize the Pecans: In a medium pan over medium heat, toast the pecans for a few minutes until they are lightly golden. Add the maple syrup and continue stirring for an additional minute to coat the pecans evenly. Remove them from the pan and let them cool.

  4. Prepare the Beet Pesto: In a food processor, combine the roasted beet cubes, lemon juice, lemon zest, and one tablespoon of olive oil. Blend until you get a smooth and creamy consistency. Season with salt and pepper to taste.

  5. Combine Pasta with Beet Pesto: In a large bowl, mix the cooked pasta with the beet pesto. Add fresh spinach and toss to coat.

  6. Garnish and Serve: Top the pasta with crumbled goat cheese and caramelized pecans.

    Enjoy this unique and colorful pasta dish either warm or cold, savoring the delightful flavors.