Golden Beet Linguini with Arugula & Pistachio Pesto
Golden beets and brilliant green pesto make this a beautiful dish. You can also use red or Chioggia beets in place of golden beets.
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Ingredients
2 lbs. golden beets
1 cups chopped baby arugula leaves
1 cup chopped baby spinach
1/2 cup chopped fresh basil
2 garlic cloves, peeled
1/2 cup chopped pistachios
1/2 cup olive oil
1/2 tsp. lemon juice
4 oz. soft goat cheese
Preparation
- Scrub beets, cut off ends, and spiralize into noodles. Bring large pot of salted water to boil.
- In food processor, combine arugula, spinach, basil, garlic, pistachios, olive oil, and lemon juice. Process into thick paste, adding water, 1 Tbs. at a time, if needed to thin. Season to taste with salt and pepper, and set aside.
- Add beet noodles to boiling water, and cook 3–4 minutes until tender, but firm. Drain, and transfer to serving bowl. Add pesto, and toss to mix. Divide among individual serving plates, top with goat cheese, and serve immediately.
Nutrition Information
- Calories 510
- Carbohydrate Content 27 g
- Cholesterol Content 15 mg
- Fat Content 41 g
- Fiber Content 8 g
- Protein Content 13 g
- Saturated Fat Content 9 g
- Sodium Content 320 mg
- Sugar Content 17 g