'Pink' beetroot pesto pasta with halloumi recipe
Packed with antioxidants and fibre, this beetroot pesto pasta dish's pink hue caught my daughter's attention and changed my perception of beetroot. Paired with crispy halloumi, it is a sweet and earthy dish - a fun way to enjoy more vegetables.
Ingredients
What to do
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Wrap the beetroot in aluminium foil and bake at 180°C for 30 minutes.
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On a separate tray, combine pine nuts and breadcrumbs, and bake in the oven for 10 minutes or until light brown.
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Remove beetroot, pine nuts and breadcrumbs.
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Carefully unwrap beetroot and slice into smaller 2cm chunks.
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Start cooking the pasta according to the packet instructions. Reserve 1/2 cup of pasta water.
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Recipe note
- Leftover pesto can be stored in an airtight container in the fridge for up to a week. It can be served as a dip, or spread on sandwiches, wraps and pizzas.
Eat better, get rewarded.
You could earn points for your healthy eating habits with Live Better rewards, be it eating more fruit and vegetables, drinking more water or even cutting down on sugar! Then redeem it for exciting rewards from partners like HelloFresh, THE ICONIC and more.
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Things you should know
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