Pasta with beets and walnuts

Pasta with beets and walnuts is an original option for a light lunch or dinner. Due to the beets, the pasta turns pink and looks unusual. An interesting touch to the dish is given by walnuts, which are pleasantly crunchy, creating a contrast with cubes of soft boiled beets. The dish is not only tasty, but also healthy. Be sure to try!

Ingredients

• Pasta - 100 g
• Beets - 180 g
• Walnuts (kernels) - 40 g
• Garlic - 1 clove
• Sunflower oil - 40 ml
• Fresh parsley - 5 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Wash the beets thoroughly, put them in a saucepan, cover with cold water and put on the stove over high heat. When the water boils, lower the heat and simmer the beets until soft, about 40-45 minutes. Boiling time depends on the size of the beets.
2. When the beetroot is cooked, remove it from the broth, cool and peel.
3. Pour water (1 l) into the pan, bring it to a boil, salt. Place pasta in salted boiling water and cook until tender, following package instructions. Pasta of any shape and size is suitable for this dish.
4. Discard the cooked pasta in a colander, rinse with a little water and let it drain.
5. Toast the walnut kernels in a dry frying pan for about 3 minutes.
6. Then chop the walnuts with a knife until fine or medium crumbs.
7. Peel and chop the garlic clove.
8. Pour sunflower oil into a frying pan and fry the garlic over medium heat for about 1 minute.
9. Cut the beets into small cubes.
10. Transfer the beets to the skillet with the garlic oil.
11. Add salt and ground black pepper.
12. Stir and cook over medium heat for 2-3 minutes, stirring frequently.
13. Then put the pasta into the pan.
14. Stir and heat over low heat for a couple of minutes.
15. Divide pasta with beets into bowls (serves 2).
16. Sprinkle walnuts over each serving of pasta.
17. Rinse the parsley, dry and chop.
18. Sprinkle the pasta with beets and walnuts with parsley.
19. Pasta with beets and walnuts can be served at the table.
20. Bon appetit!