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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the beetroot, garlic and oil in a bowl, season, spread on a lined baking tray together with the rosemary.
Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, place in a blender.
Add the oil, the sunflower seeds and sage to the beetroot, puree. Stir in the cheese, season.
Cook the pasta in boiling salted water until al dente, set aside approx. 100 ml of the cooking water, drain the pasta and return to the pan. Mix the reserved cooking water with the pesto, add to the pasta, mix well until the pasta is evenly coated with the pesto.
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