This recipe comes to us directly from Semolina pasta founder and head pasta maker, Leah Ferrazini. 

This recipe comes to us directly from Semolina pasta founder and head pasta maker, Leah Ferrazini. 

ingredients

  • 2 Imperfect beets
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt, divided
  • 1/4 cup sliced almonds, toasted
  • 1/2 cup Parmigiano-Reggiano, grated
  • 1/8 cup extra virgin olive oil
  • 2 garlic gloves, roasted
  • 1 Imperfect lemon, zested and juiced
  • 2 pounds Semolina Artisanal Pasta Fusilli
  • Mint, for garnish

instructions

  • Heat oven to 375 degrees. 
  • Meanwhile, peel and quarter the beets. Place on a baking sheet with 1/2 tablespoon olive oil, 1/4 tablespoon of salt. Wrap garlic cloves in aluminum foil with a pinch of salt and a drizzle of olive oil. Place on the baking sheet with the beets. Put both in the oven for 35-40 minutes, or until fork tender. Let cool.
  • While the beets and garlic are cooking, toast the almonds in a sauté pan over medium heat until golden, about 3 minutes. Remove from heat and set aside.
  • Zest the lemon and juice half. Save the other half for another use. 
  • Pulse all the ingredients, except for the mint in a food processor until combined. Drizzle in the remaining olive oil and pulse until smooth. 
  • Season to taste.
  • Cook 2 pounds of pasta in heavily salted, rapidly boiling water. Drain. Mix in 1/4 to 1/2 cup of pesto to coat. Serve room temperature or cool, garnished with mint and more cheese, if desired. 

leftover ideas! 

This pesto goes a long way. Leftovers are great on grilled bread with a drizzle of oil and some freshly grated Parmigiano-Reggiano.