Vegetarian

Beetroot Pesto Fusilli

Vegetarian
Pasta
Portions2 peopleChangeTiming 30 minsView
Ingredients8 IngredientsViewSwitzerland84 % localView
  • 20  grams basil
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    This ingredient is currently available from seasonal local production
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  • 2  beetroots
    Swiss ingredient in season
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  • 1  clove fresh garlic
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  • 250  grams fusilli
    Swiss ingredient in season
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  • 100  grams parmesan
    Foreign ingredient
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    Foodsave tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 2  teaspoons salt
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  • 60  millilitres single cream
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  • 30  grams walnut halves
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

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
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Beetroot Pesto Fusilli

Dicifood

A white plate with pink pasta, beetroot pieces, cheese splinters and walnuts on a white tablecloth and a white teapot in the bacckground
Timing 30 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 20  grams basil
  • 2  beetroots
  • 1  clove fresh garlic
  • 250  grams fusilli
  • 100  grams parmesan
  • 2  teaspoons salt
  • 60  millilitres single cream
  • 30  grams walnut halves

Scan for more details

Tools

  • 1 large saucepan
  • 1 blender
  • 1 cooking spoon
  • 1 colander
  • 1 small bowl

Beetroot Pesto Fusilli

Dicifood

Instructions

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