Name: Red Pesto Penne recipe by Anjali Kataria at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 2
Ingredients: A) For Red Pesto; 1 Cup Red Beetroot; 3-4 Colves Gralic; 1/2 cup walnuts; 1/2 cup parmesan cheese grated; 1/2 cup olive oil; 2 tbsp lemon juice; Salt to taste; B) For Pasta; 1 packet Maggi Masala Penne; Salt to taste; 1/2 tbsp olive oil; 250 ml water; C) For Red Pesto Penne; 1/4 Cup Cream; 1/2 cup parmesan cheese

ABOUT Red Pesto Penne RECIPE

Penne is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna and is a cognate of the English word pen. Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara, or arrabbiata. Pesto sometimes spelled as pasto or to refer to the original dish pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves or beetroot, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all blended with olive oil. Generally Pesto is green but today I have made Red Pesto. It is unique recipe. Every easy to make as well as time saving. It is tasty, creamy and yummy as well. This recipe is perfect for Beetroot lovers.

Ingredients Serving: 2

A) For Red Pesto
1 Cup Red Beetroot
3-4 Colves Gralic
1/2 cup walnuts
1/2 cup parmesan cheese grated
1/2 cup olive oil
2 tbsp lemon juice
Salt to taste
B) For Pasta
1 packet Maggi Masala Penne
Salt to taste
1/2 tbsp olive oil
250 ml water
C) For Red Pesto Penne
1/4 Cup Cream
1/2 cup parmesan cheese

Instructions

First of all pre heat the oven to 375° F.
Now peel off the skin of beetroot.
After that chop into Cubs.
Now place the Cubs on a large foil sheet.
Wrap the chopped beetroot in foil and make a foil packet.
Place the packet on a backing tray.
Rest in the oven for 40-50 minutes. (Until beets are soft and dry)
Meanwhile take a pan and roast the walnuts (1-2 minutes).
After that Chop the garlic roughly.
After 40-45 minutes, remove the baking tray from oven.
Allow beets to cool completely.
Now take a mixture jar.
Add roasted beet, roasted walnuts, parmesan cheese, garlic, lemon juice and salt.
Crush all the ingredients well.
After some pulses add olive oil.
Again crush it until all ingredients combine well.
Make a fine paste.
If the Pesto is too thick in consistency, add little water.
Remove the Pesto in Jar.
After that take a pot.
Heat some (250 ml) water into it.
Add salt and oil.
Let water boil.
After that add penne.
Cook penne for 7-8 minutes.
After that turn off the flame.
Drain the water from pasta.
And wash the pasta with water.
Keep aside.
Now take a pan.
Add 2 tbsp Beetroot Pesto.
Also add cream and parmesan cheese.
Stir it well.
Now add cooked pasta into it.
Toss it well.
After that turn off the flame.
Take the pasta in serving bowl and serve hot.
Red Pesto Penne is ready to be Serve.

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