If the colour didn’t give it away, you might never guess this pasta is made with beets. The flavour is not overtly “beety” at all. Instead, the beets melt quietly into the background, lending body, silkiness, and a subtle sweetness rather than a dominant taste.
This creamy beet pesto pasta is all about balance. The sauce is slightly sweet, slightly earthy, lightly salty, and deeply savoury, with each element playing its part. Parmesan brings umami, lemon lifts and sharpens, walnuts add depth, and heavy cream smooths everything into a glossy, restaurant-style sauce that clings beautifully to the pasta.
Finished with salty feta, toasted walnuts, and fresh dill, this is a dish that looks bold but tastes restrained. Elegant enough for company, yet easy enough for a weeknight. In fact, if you choose a thin spaghetti-type pasta, this could be on the table in less than 15 minutes!
