Wash 2 beetroots

Add the beetroots to a large saucepan, fill the saucepan with water to cover the beetroots by at least 5 cm and heat up the water over high heat until it is boiling

Add 2 teaspoons salt and boil the beetroots for about 15 minutes

Grate 100 grams parmesan into a small bowl

Peel 1 clove fresh garlic

Remove the beetroots from the saucepan with a cooking spoon into a colander, add 250 grams fusilli into the boiling red water and cook the pasta for 5 minutes (or according to package instructions)

Cool down the beetroots under cold running water for about 1 minute, peel them and quarter them

Add the beetroots, 20 grams basil, 60 millilitres single cream, 30 grams walnut halves, the garlic and half of the grated parmesan into a blender and blend the mixture until it is a creamy paste

Drain the fusilli with the colander, add them back to the saucepan, add the beetroot pesto to the fusilli and mix until well combined

Serve the beetroot pasta on plates and sprinkle with the remaining parmesan