ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Golden Beet Pasta with Basil-Almond Pesto

Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on time 29 mins
Total time 29 mins
Yield Serves 4 (serving size: 1 1/2 cups)
Embrace April's 12 Healthy Habits goal with a whole-wheat pasta bowl. This bright, earthy springtime dish uses the entire beet--stems, leaves, and all.

Ingredients

  • 8 ounces uncooked whole-wheat penne (tube-shaped pasta)
  • 2 (8-ounce) golden beets with greens
  • 2 tablespoons extra-virgin olive oil, divided
  • 3/4 cup water, divided
  • 1/3 cup organic vegetable broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups loosely packed fresh basil leaves
  • 1/4 cup dry-roasted unsalted almonds
  • 3 garlic cloves, chopped
  • 2 ounces fresh Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 419
  • fat 16 g
  • satfat 3.1 g
  • monofat 8.6 g
  • polyfat 2.1 g
  • protein 15.7 g
  • carbohydrate 55.7 g
  • fiber 10 g
  • cholesterol 9 mg
  • iron 4.2 mg
  • sodium 596 mg
  • calcium 254 mg

How to Make It

  1. Cook pasta according to the package directions, omitting salt and fat. Drain.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

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.