Pasta with Golden Beets and Walnut
Golden beets are antioxidant superfoods. They are a bit sweeter than red beets and less messy. As a nutrient-rich addition to this pasta dish, they also add color and sweetness to the nutty sage pesto.
1 small (82 grams) golden beet, diced into ¼-inch pieces
1 tablespoon olive oil
Pinch sea salt, to taste
1 small (118 grams) zucchini, diced into ¼-inch pieces
3 tablespoons unsalted butter
¾ cup (75 grams) walnuts, halves
¼ cup sage leaves
3 tablespoons balsamic vinegar
1 clove garlic, minced
⅓ cup parmesan cheese, grated
1 teaspoon red pepper flakes, dried, plus more for serving
¼ teaspoon black ground pepper
1 pound pasta (penne, farfalle, etc.)
- Preheat oven to 425°F.
- Place the beets on a piece of foil on a rimmed baking sheet and drizzle with half the olive oil and ½ a pinch of salt.
- Fold the foil around the beets, crimp ends to form a packet.
- Repeat steps 2 and 3 with the diced zucchini. Roast both packets of veggies until tender, about 30 minutes.
- Melt the butter in a medium skillet. Add walnuts and sage. Cook over medium heat, stirring until the sage is crisp, and walnuts are toasted, about 3 to 5 minutes.
- Remove sage leaves and walnuts with tongs, leaving the butter in the skillet and cool.
- Add vinegar and garlic to the butter and stir to combine.
- Add butter mixture, sage, and walnuts to a food processor. Process until smooth.
- Add grated parmesan. Pulse until smooth.
- Transfer mixture to a small bowl and add the hot pepper flakes and black pepper. Mix well.
- Cook the pasta according to package directions. Drain.
- Heat the pasta pot to medium heat and melt the pesto. Add the pasta and toss to coat.
- Serve in bowls, topping with roasted beets, zucchini and a dusting of grated cheese.