Cook pasta according to the package directions, omitting salt and fat. Drain.
Remove greens and stems from beets; rinse and drain. Coarsely chop greens and stems to measure 4 cups. Peel beets, cut in half vertically, and cut into 1/8-inch slices.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beets; sauté 3 minutes. Add beet greens and stems, 1/2 cup water, broth, salt, and pepper; cover. Reduce heat to medium; simmer 8 minutes or until beets are tender.
Combine remaining 1 tablespoon oil, basil, almonds, and garlic in a food processor; process until smooth. Add cheese and remaining 1/4 cup water; process until blended. Add pasta, pesto, and lemon juice to beet mixture; toss to combine.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I used red beets also because I had no yellow ones, I also used fresh spinach. It was easy and quick. My husband and my daughter loved it. I will definately use again and maybe use Kale or collards next time.
I had this recipe twice now- once at a dinner party and once at home. It's a great dish as is, but I added arugula to the pesto and that was a nice addition. Also, I couldn't find beets with the greens and stems attached so I just added some spinach leaves. Overall, it's a great meal!!
Try this recipe, it does not disappoint!! I even used red beets because we didn't have golden beets yet. So good with the pesto!! The serving sizes are closer to two cups each. Definitely will make again!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!