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Farfalle with creamy roasted beetroot pesto

Updated: Oct 24, 2021


Makes 3 serves - Preparation time 15 min - cooking time 1 hour


  • 3 medium beetroots, washed and cut in half, (keep smaller leaves for pesto and garnish)

  • 2 garlic cloves, peeled, whole

  • 4 tbsp olive oil

  • 3-4 tbsp whole milk ricotta

  • ½ cup water

  • 3 tbsp fresh lemon juice

  • ¾ cups Parmesan cheese, grated

  • 250g farfalle , fresh or dry

  • ¼ tsp fresh thyme, roughly chopped

  • salt and ground black pepper, to taste

1. Preheat oven to 200°C.

Combine beetroot and garlic cloves in a bowl. Add olive oil, salt, and pepper; toss to coat. Transfer to a baking tray. Roast until they can be easily pierced with a knife, about 50 minutes to 1 hour.

Remove from the oven and let cool until beetroot can be handled, 10 to 15 minutes. Remove skins.

2. Add beetroot to the bowl of a food processor along with ricotta, water, 2 tablespoons of olive oil, garlic, salt and black pepper, lemon and half of the smaller beetroot leaves. Pulse until smooth. Scrape down your pesto and add Parmesan. Stir well with a spoon to combine all ingredients, taste and adjust seasoning if required.

3. Fill a large pot with lightly salted water and bring to a rolling boil. Cook farfalle until al dente.

Strain over bowl, putting aside pasta water then return pasta to the pot. Pour beetroot pesto over pasta, dilute with ½ cup of pasta cooking water and toss until well combined.

4. Serve pasta with freshly shaved Parmesan cheese, fresh thyme and a few small beetroot leaves.

Handmade pink organic beetroot farfalle:


Hope you enjoy this recipe! If you make it, please let me know your thoughts and tag me on my Fb page Pasta Journey or my Instagram _pastajourney_ . I would love to hear from you!

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