Golden Beet Pasta with Basil-Almond Pesto

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

Preparation

1. 1. Cook pasta according to the package directions, omitting salt and fat. Drain.
2. 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. 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. 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.