Carrot Beet Angel Hair Pasta with Spicy Pine Nut and Pistachio Pesto (recipe courtesy to raw pleasure)

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Methods/steps

Salad

  • Peel beetroot and wash thoroughly. Using a Vegetable Spiraliser or Spirooli, slice beetroot to form angel hair pasta.
  • Soak beetroot in filtered water for 5 minutes with a pinch of Celtic sea salt.
  • Rinse and repeat process 4 times until food colouring minimises.
  • Slice carrot using the Vegetable Spiraliser.
  • Place in large mixing bowl with beetroot and mixed greens.

Pesto

Place pesto ingredients, except olive oil, in food processor and blend thoroughly using the S blade.

Drizzle oil into food processor, at end of processing pesto ingredients, and blend for 30 seconds.

Massage pesto mixture into salad thoroughly using hands. Garnish with chopped pistachio and mint.

If you want to see the parent page for this recipe go to:

http://raw-pleasure.com.au/Recipes/carrot-beet-angel-hair-pasta-with-spicy-pine-nut-and-pistachio-pesto

 

 

 

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2 Responses

  1. fantastic recipe. Bookmarking and I cannot wait to try this recipe out. thanks for posting!

  2. […] Carrot Beet Angel Hair Pasta with Spicy Pine Nut and Pistachio Pesto (recipe courtesy to raw pleasur… (healthnutmumblog.wordpress.com) […]

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