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Fresh Beet Pasta + Beet Pesto
Ingredients
- For the pasta:
- 10 oz all-purpose or 00 flour
- 4 oz semolina flour
- 1 medium beet, roasted, peeled and puréed (about 5 to 6 tbsp purée)
- 2 large whole eggs
- 3 large egg yolks
- For the pesto:
- 1 medium to large beet, roasted, peeled and chopped (about 1 cup)
- ⅓ cup walnuts or pine nuts
- ½ cup grated parmesan
- 2 medium garlic cloves
- ½ tsp salt, plus more to taste
- freshly cracked black pepper
- ⅓ cup olive oil
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