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Method
Make it happen
- 01
Roast diced beetroot with a little olive oil at 200°C fan for 30–35 minutes until tender, then cool slightly.
- 02
Toast hazelnuts in a dry pan and blend with beetroot, garlic, Parmesan, remaining oil and lemon juice.
- 03
Boil penne until al dente and keep back 100 ml of cooking water.
- 04
Toss drained pasta with the beetroot pesto, loosening with water and serving while warm.