Pink Pasta. Beet Root Pasta with Toasted Walnut Kale Pesto

Pink Pasta! How fun! Besides looking very nice, the beet adds a very subtle flavor to the pasta, without being too earthy and beet-like. We thought a nice earthly pesto would be nice, so made a rough hand chopped pesto with kale and toasted walnuts to go with. This pasta would also be good with some simple cheese and olive oil.

BeetPasta2

FIRST, THE PASTA:

The beets were roasted in the oven, then blended after they cooled. We added this red blended beet to our basic pasta recipe (find it here), resulting in a pink fresh pasta. To make sure the pasta dough stays to right consistency, do one less egg since the beets offer so much liquid. 

SECOND, THE HAND CHOPPED PESTO:

This is a corruption of the trapanese pesto, which I was once as hand chopped featuring almonds instead of pine nuts. For this, we chopped walnuts and toasted them in a pan with melted butter. To that I added a big handful of chopped kale, chopped garlic, and cooked until just soft but not soggy. At the end some parmesan was added in.

On top, some more cheese. Enjoy.