This vivid burgundy Beet Pasta is made with pesto or paste made of blended beet, feta, olive oil and pistachio. To add some texture, add crunchy arugula, crumbled feta, and pistachios to top it and give it a lovely contrasting colour! Sensational for the eyes and palate! Beet Pasta is elegant but quite a different type of pasta, a spot-on dish to impress on Valentine’s Day. To keep it healthier, I’ve used a Kamut fusilli pasta, but any whole wheat or high-fibre type would do here; the ruby red paste will cover all traces of brown pasta. It can be served as a main dish or side and could also be eaten warm or cold. Type of Pasta I’ve made this beet pasta recipe with kamut fusilli, the ancestor of modern wheat, or should I say, it’s the way wheat would be today without our interference (no GMO, etc). First…