Για την συνταγή στα Ελληνικά πατήστε εδώ
Hello, my dear friends! I hope you are fine! I am in a really good mood, even though I am really busy and have thousands of things to do on a daily basis. The 24 hours of the day never seem enough for me. Anyway we have to be postive and think pink, don’t we? Colors help us in that direction. Ever since I gave up on meat and became a vegetarian my dishes have become multi colored! Veggies and fruits give their amazing vivid colors to my dishes and I really love how beautiful they make them! Let’s use colors in our lives starting from our dishes! I made farfalle with pesto. Thank you, beets, for your pink color! Thank you lemon, for the yellow! Thank you, pistachios and mint for the green! You can use the pesto in your salads, as a spread on a toast or pizza. Let me know your impressions if you make it!
Kisses and hugs!
Ingredients (serves 2):
250g cooked beetroot
30g Aegina pistachios (+10g for garnish)
zest of one lemon
2 Tbsp lemon juice
5 Tbsp of olive oil
15 mint leaves
nutritional yeast (optional)
Cook pasta according to package instructions. In a blender pulse cooked beetroot,hazelnuts, pistachios, juice and zest of lemon, mint leaves and olive oil and until smooth. Season with salt and pepper. Drain pasta and fold in the sauce. Garnish with pistachios, lemon zest and if you like add nutritional yeast. Enjoy!