This vibrant beet pasta features a healthy, ruby-red pesto from blended beets, feta, olive oil, and pistachios. Topped with crisp arugula, extra feta crumbles, and crunchy pistachios, it’s a feast for the eyes and tastebuds!
Looking to add a burst of colour and flavour to your next meal? This Beet Pesto Pasta with Pistachios and Feta Cheese is a vibrant, wholesome twist on traditional pesto. This earthy pink sauce pairs perfectly with your favourite pasta and is made with roasted beets, olive oil, garlic, and a handful of simple ingredients. Topped with creamy feta and crunchy pistachios, it’s a stunning dish that’s as nourishing as it is eye-catching — perfect for weeknights, lunch prep, or when you want to impress without the fuss!
Type of Pasta
I’ve made this Beet Pesto Pasta using kamut fusilli, an ancient grain considered the ancestor of modern wheat. Kamut (or Khorasan wheat) hasn’t been genetically modified and offers a nuttier flavour with a pleasantly chewy texture. It’s also a whole grain rich in essential minerals like selenium, zinc, and manganese—a nutritious choice if you’re looking to boost the health factor of your meal.
That said, the pasta you use is up to you! Whether with gluten-free, whole wheat, or classic spaghetti, this beet sauce pairs beautifully with almost anything. Curious about Kamut? Click here to learn more.
Ruby Red Beet
Pairing beets with salty goat cheese and crunchy pistachios works wonders in balancing their earthiness, creating a harmonious dish. Moreover, their striking ruby-red hue makes them a perfect centrepiece for a romantic dinner.
Let’s not forget their exceptional health benefits:
Rich in Nutrients – Beets contain vitamins and minerals like vitamin C, folate, potassium, and iron, which are vital for cell health and immunity.
Support Heart Health – Their natural nitrates lower blood pressure and improve blood circulation, promising a healthy heart.
Boost Digestion – Beets are a good fibre source, promoting regular digestion and gut health.
Natural Detoxifier – Beets support liver function and help flush toxins from the body thanks to compounds like betalains.
Anti-Inflammatory – The vibrant red colour comes from antioxidants that help fight inflammation and oxidative stress.
Toppings
Most of the time, toppings are primarily decorative or not an integral part of the dish. In this case, on the contrary, they’re a mandatory part! You need the crunch and extra salt from the toppings to make this dish balanced and enjoyable in terms of texture. The crunchy arugula or rocket salad on top is crunchy, but this herby, almost spicy touch makes everything so much more dynamic!
Variations
Here are a few variations for this dish:
- Swap the feta with fresh goat cheese; their salty notes will all balance the earthiness of the beets.
- You could also replace the arugula (rocket) with kale chips or baby spinach leaves for a softer touch, or omit the green altogether.
- Pistachios could turn into almonds or pine nuts.
Storage
Leftover beet pasta can be stored in an airtight container in the refrigerator for up to 3 days. If the sauce is mixed, give it a quick toss before reheating, as natural beet colour may deepen slightly over time. To reheat, warm it gently in a skillet with a splash of water or olive oil to loosen the sauce.
Other Romantic Dish Ideas
- Valentine’s Day Salad
- Beetroot and Goat Cheese Mini Quiches
- Pink Beetroot Hummus with Pistachio Paste
Beet Pasta with Pistachio and Feta
Ingredients
- 400 g fusilli (whole-wheat, kamut, white, as you wish)
Beet Pesto
- 2 beets (pre-cooked )
- 50 ml olive oil (extra-virgin )
- 50 g roasted pistachios (salted)
- 75 g feta cheese
- 1 garlic clove
- 1 tbsp balsamic vinegar
- salt and pepper
Toppings
- 25 g feta cheese (crumbled)
- 15 g salted pistachios (crushed)
- flat-leaf parsley
Instructions
- Add all the pesto ingredients to a food processor and blend until smooth.
- Cook the fusilli in salted boiling water following the package instructions.
- Drain the pasta, reserving about 100ml (1/4 cup) of the cooking liquid for the sauce. Then, add the pesto to the bottom of the still-warm pot, followed by the pasta and the reserved small amount of the boiling water. Mix well.
- Serve with the toppings.
Video
Notes
Nutrition
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6 Comments
Lovely preparation and great pics!
Thank you so much, you are my first comment ever!
I love beetroot! This looks amazing and so yummy. Thanks for sharing. 😄
Thanks Lucy! Hope you’ll try it, it is delicious
This looks delicious 🙂
Yummy!!