Ingredients
The following ingredients have 2 Servings
- 100 gm Spaghetti
- 1 small zucchini
- 10-12 Black Olives
- For the Pesto -
- 1/2 of a small beetroot
- a fat garlic clove
- 10-12 peppercorns
- 1 1/2 tsp olive oil
- 3-4 walnuts
- Salt
Instruction
- Bring a large pot of water to a boil.
- Once it start bubbling, add enough salt ( To be more precise, it should taste like seawater )
- As the water gets to a rolling boil, add the spaghetti.
- Cook it till al-dente. The time would be mentioned on the packet.
- Keep aside a cupful of the pasta water before draining the spaghetti. Give it a good shake to prevent the strands from sticking to each other.
- Line a baking tray with a baking sheet. Layer the beetroot slices over it. Drizzle with olive oil.
- Bake at 200 degrees for 15-18 mins. Remove and let it cool down.
- Transfer the roasted beetroot to a grinder cup along with the garlic, peppercorn, walnut, olive oil and a pinch of salt. Ground into a coarse paste.
- Dilute the pesto with some of the preserved pasta water.
- Heat a pan to a high temperature. Drizzle few drops of olive oil. Add the zucchini slices and cook on high for 1 minute on each side. Remove and keep aside.
- Toss the spaghetti strands with the beetroot pesto, chopped olives and seared zucchini.
- Serve at room temperature.
