I appear to have an obsession with pink food at the moment (my next recipe to publish will be a rhubarb crumble). I made this very pink dish for lunch recently and it is very quick and easy to make.A good way of adding a bit more veg to a regular home made pesto.
1 medium beetroot, finely grated
15 g basil, finely chopped
25g Vegetarian Italian hard cheese (or parmesan if you wish) finely grated
50ml pine nuts, crushed
50 ml virgin olive oil
200 g pasta
½ teaspoon sea salt
Mix the grated beetroot and parmesan with basil, crushed pine nuts and olive oil, salt and pepper to taste. Boil the pasta and drain but save a couple of tablespoons of the water. Return the pasta to the pot and mix in the pesto and the pasta water. Serve.