for 4 person

Beetroot

550 g	raw beetroots, peeled, in carvings
3	garlic cloves, crushed
2 tbsp	olive oil
½ tsp	salt
a little	pepper
2 sprig	rosemary

Pesto

1 dl	olive oil
4 tbsp	sunflower seeds, roasted
6 tbsp	sage, roughly chopped
40 g	grated Parmesan
¼ tsp	salt
a little	pepper

Pasta

500 g	pasta (e.g. Linguine)
	salted water, boiling

How it's done

Beetroot

Mix the beetroot, garlic and oil in a bowl, season, spread on a lined baking tray together with the rosemary.

To roast

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.

Pesto

Add the oil, the sunflower seeds and sage to the beetroot, puree. Stir in the cheese, season.

Pasta

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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