Gluten-free pasta with beetroot pesto

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 itโ€™s warm and add Manouri cheese in thick pieces, raw olive oil and some basil leaves.