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Roasted Beet and Goat Cheese Pesto over Cavatappi

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

Did you know you can make pesto with so many more than just basil and pine nuts? This roasted beet and goat cheese pesto over cavatappi is proof of that!

Roasted Beet and Goat Cheese Pesto over Cavatappi

 4 medium beets
 1/4 cup Colavita Extra Virgin Olive Oil
 4 cloves of garlic
 3 tbsp Colavita White Balsamic Vinegar
 1/2 cup pistachios, hulled
 4 tbsp goat cheese plus extra for garnish
 1 cup Rachel Ray All-Natural Vegetable Stock
 1 lb Colavita Cavatappi
 1 cup reserved pasta water
 optional garnish: mint leaves, extra chopped pistachios

Preheat the oven to 400˚F


Wrap the beets loosely in foil. Place them on a rimmed baking sheet and roast in the oven for about 30 minutes, or until they can easily be pierced with a knife.


Allow to cool, then peel the skins from the beets.


Add the roasted beets, Colavita Olive Oil, garlic, vinegar, pistachios, and goat cheese to a blender.


Add in the vegetable stock and process until smooth.


Cook pasta according to package directions, reserving 1 cup of the starchy pasta water.


Drain the pasta and return it to the pot. Pour the beet sauce over the pasta. If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.


Serve garnished with extra goat cheese, mint leaves, and chopped pistachios.

Nutrition Facts

Serving Size 6 Servings