Ingredients:
2 medium-sized beets
1/4 cup + 1 tbsp olive oil
1/4 cup pistachios with shells removed + a handful chopped for topping
Juice of 1 lemon
2 cloves of garlic
4 fresh basil leaves
Salt&Pepper
Instructions:
Preheat oven to 450. Peel beets and save the skins for the topping. Place peeled beets on a piece of aluminum foil and drizzle with olive oil and seasoning with salt and pepper. Roast for 30 mins or until they get soft enough to cut smoothly.
Let them cool a bit.
Place beets and the rest of the ingredients in a blender or food processor and blend until smooth scraping the sides as needed.
The skins were so pretty and looked like rose petals i had to keep them in this dish.
If you have an air fryer clean the peels really good. Then fry and toss in olive oil, seasoning salt, and pepper. Air fry at 390 for about 10 mins or until they crisp up. This is how I made the topping.
Cook pasta according to directions and drain. Toss the pasta in the pesto and top with crispy beet skins and chopped pistachios.
