Beetroot Pesto Pasta with Rocket and Feta
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 8
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- Calories
- 668
Bright and earthy, this pesto made from roasted beetroot, pine nuts, garlic and lemon gives the pasta a vibrant purple colour and makes a delicious alternative to the classic basil pesto. Fresh beetroot can be replaced with cooked beetroot and skip the beginning cooking steps. If you don’t need to use the full amount of pesto made, freeze any leftovers in a sealed container for up to three months. Just defrost overnight in the fridge and add to cooked pasta as needed. Appliance: MultiPro Go
recipe updated Nov 27, 2025
Ingredients
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- Garlic clove
- 2
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- Fresh beet
- 350 g
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- Olive oil
- 1 tablespoon
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- Fine sea salt
- as needed
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- Pine nuts
- 150 g
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- Lemon juice
- 50 g
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- Fine sea salt
- ½ teaspoon
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- Extra virgin olive oil
- 175 g
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- Water
- as needed
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- Spaghetti
- 800 g
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- Arugula
- 100 g
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- Feta cheese
- 400 g
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- Salt
- 1 tablespoon
Tools
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Oven
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Colander
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Saucepan
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Baking tray - large
Step preview
- Preheat the oven - 200ºC
- Place beetroot on a baking tray
- Drizzle with oil and season with salt
- Bake until cooked through – 40 minutes, 200ºC
- Remove from the oven and let cool
- Fit the Knife blade
- Add the cooked beetroot and the next ingredients into the appliance bowl
- Then add oil while the machine is running
- Blend until chopped – 2 minutes
- Add water into a saucepan until two-thirds full
- Heat until boiling – high heat
- Then add salt and stir until dissolves
- Then add pasta
- Cook until softened or desired result – 10 minutes, medium-high heat
- Drain the pasta into a colander, then return back into the saucepan
- Then add the beetroot pesto and the next ingredient
- Stir until pasta is well coated
- Divide the pasta between serving bowls
- Garnish, if desired
- Serve