• More than 2h
• 4 serving

Ingredients

2 large beetroots
1/2 packet of pasta (we use spaghetti number 3)
150 g almonds
220 g Parmesan cheese
2 garlic cloves
Salt and black pepper
1/2 cup Andorinha Organic Olive Oil

METHOD

Start by cooking the unpeeled beetroots.
If you are using a pressure cooker, it will take about 25 minutes and, in a normal cooker, it should take about 2 hours.
Once the beets are cooked, bring the pasta water to a boil and start prepping the pasta.
At the same time, peel and cut the beets and garlic into smaller pieces.
Put them in a blender with 150 g of cheese and 100 g of almonds (the rest is to finish off the dish).
Add salt, pepper and Andorinha Organic Olive Oil and start to beat.
When the mixture is smooth, place it in a saucepan over medium heat and let it simmer for about 15 minutes.