Yield 4
INGREDIENTS
For the beetroot pesto
- Boiled beetroots 3 medium
- White Vinegar 2-3 tbsp, depending on its strength
- Wallnuts, peeled 50 gr
- Garlic 1 clove
- Olive oil 50 ml
- Manouri cheese 50 gr
- Dry Anthotiro cheese (or other dry cheese) 30 gr
- Fresh basil 5 leaves
- Freshly ground pepper, Salt
For the pasta
- Whole-wheat/gluten-free/ any type of pasta 500gr
PREPARATION
Put all the ingredients for the pesto in a blender and blend until wellmixed. Add salt, if needed. Boil the pasta, according to packaging instructions. Drain and keep one cup of boiling water. In a bowl, mix the pasta with as much pesto sauce as you like, and add some of the water you saved, until the mixture gets creamy. Serve while it’s warm and add Manouri cheese in thick pieces, raw olive oil and some basil leaves.
