Beetroot shells with Pesto

Ingredients

For the dough

400g plain flour (or strong bread flour / pasta flour)

200g  roasted beetroot 

1 tbsp salt

(You may need a bit of cold water in case the dough is too hard)

For the pesto

100g pine nuts and cashew nuts together - optional (you can use just one of them)

Bunch of fresh basil 

Salt 

Olive oil 

50g Parmesan (plus a little extra for garnish)

Method

The dough we are making here is the same as our recipe in Day 1 - Pumpkin Pasta. Because beetroot doesn’t have as much liquid inside you may need some extra water. The dough will need to be smooth and thick to be able to roll it into pasta. Once it is done, leave it to rest for half an hour.

Roll into little shells (method shown in the video). Add to boiling water. Once the shells start to float on top of the water, cook for about 5 more minutes. Strain the water. Now make the pesto.

To make the pesto, roast the nuts on a dry pan. Put them in a blender with all of the ingredients. Blend until it is a smooth paste. Some people like it smooth but I like it with a bit of texture. Put into a pan with the shells and serve. Add some chopped nuts and extra parmesan as a garnish. Enjoy!

Remember, come back tomorrow for Day 3 of my challenge.