recipe adapted ASHLEY ALEXANDER
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An
Insatiable Hunger
for More.
The first article of 2018. This year, I wanted to introduce a new section to my blog and incorporate more delicious food and lifestyle-related articles.
Food has always been a realm of passion and stimulation for me. We’re not talking about eating to gain just nourishment, but to expand opportunities for social gatherings and encourage togetherness. To share good food, good company, enjoyment and love. To explore another creative venture for one to be excited about, challenged and share with those around them. To grow a wonderful skill to own at home for yourself and pass down.
Having grown up with a talented chef as a father who cooks all sorts of cuisines and a mom who cooks breathtaking Vietnamese dishes at home, the insatiable hunger for a wider experience in tasting and cooking continues. This shift and addition to my blog is seen as another way to further diversify and strengthen my cooking as a self-taught cook and creative. It has become a method to encourage me to record all of my parents’ recipes down for myself. When it comes to food, not only do I want to share the places I’ve eaten within my city and other countries, but I would like to share my take on cooking. Whether they’re adapted recipes from other chefs to passed down family recipes, I’d like my blog to be a space where I share my other passions aside from fashion and photography.
In this article, I’m sharing with you my take on the Beetroot Spaghetti dish with Pesto. I originally found the Beetroot Spaghetti recipe through an Instagram story that was shared by Ashley of Gather and Feast. Since the original recipe paired the pasta with goat cheese– I wanted to find a dairy-free alternative. Which lead me to pairing it with a nice green pesto made up of spinach, pistachio and thyme. You’ll also see that I’ve swapped Spaghetti for Tagliatelle, as I wanted a wider and thicker pasta for more real estate to be covered in beetroot puree. It’s been one of those things I’ve been dying to try but couldn’t…simply because I didn’t own a food processor. Side note: Thanks J for lending me yours! I’m still in the market looking for a good one. Suggestions are welcomed!
Without further ado, here is the Beetroot Tagliatelle with Pistachio Thyme Pesto recipe. Bon Appétit!
- 3-4 large fresh beetroot
- 2 cups water
- 1 onion
- 2½ tbs balsamic vinegar
- ¼ cup olive oil
- 4 cloves fresh garlic
- 2 cups spinach
- 5½ tbs fresh thyme leaves
- ½ juice of lemon or lime works
- ½ cup of pistachios
- ½ tsp grated nutmeg
- 500g good quality Tagliatelle
- Pinch of chili flakes
- ½ tsp sea salt
- Pepper, to taste
- Walnuts
- Pistachio
- Fresh Sage
- Add the spinach, 4½ tbs fresh thyme leaves, pistachio, nutmeg, lemon juice, 3 cloves of finely chopped garlic, salt and pepper in a food processor until well-combined, but still slightly chunky. You may add a pinch of chili flakes for a little kick.
- Peel the beetroot, roughly chop and place onto a paper lined baking tray. Season with pinch of salt and bake for roughly 45mins - 1 hour.
- Remove the beetroot from the oven and add to a blender or food processor (once cooled).
- Add 2 cups water and blend until smooth. You may add another ½ cup of water if you find the texture still too thick.
- Place a large fry pan onto medium heat and add a tbs of olive oil with the 1 clove of finely chopped garlic, chili flakes and ½ tbs thyme leaves and sauté for a few minutes until fragrant.
- Add the pureed beetroot, balsamic vinegar and a generous pinch of salt and stir until warmed through.
- Cook your Tagliatelle as per packet instructions (al dente), drain and add to the beetroot mixture, fold in and stir well to completely coat the pasta.
- Place the Tagliatelle into a large serving bowl or individual serving bowls and top with the pistachio and thyme pesto. Serve and enjoy!
- You may also add walnuts/pistachios/fresh sage on top