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Ingredients

• 250 g Spelt Pasta (dry, preferably short shapes like penne or fusilli)
• 1 L Water (for boiling)
• 1 L Red Beet Juice (store‑bought or freshly juiced beets)
• 100 g Almond Butter (unsweetened, smooth)
• 50 g Walnut Kernels (lightly toasted for extra flavor)
• 1 tsp Salt (for pasta water)
• to taste Black Pepper (freshly ground)
• 1 tbsp Lemon Juice (optional, adds brightness)

Instructions

1. Gather Ingredients and Equipment

   Measure out all ingredients, set the pot, colander, blender, and other tools within easy reach.

   Time: PT5M

2. Prepare Beet Juice (if using fresh beets)

   If you are juicing fresh beets, wash, peel, and chop 2‑3 medium beets. Run them through a juicer or blend with a little water and strain to obtain about 1 L of juice.

   Time: PT5M

3. Boil Water and Beet Juice

   Combine 1 L water and 1 L red beet juice in the large pot, add 1 tsp salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

4. Cook Spelt Pasta

   Add the spelt pasta to the boiling beet‑water mixture. Cook according to package directions (usually 8‑10 minutes) until al dente. The pasta will turn a vibrant pink.

   Time: PT10M

   Temperature: 100°C

5. Make Almond‑Butter Walnut Pesto

   While the pasta cooks, place almond butter, toasted walnut kernels, a splash of beet juice (for color), lemon juice, and a pinch of pepper into the blender. Blend until smooth, adding a tablespoon of reserved pasta water if needed to loosen.

   Time: PT5M

6. Drain Pasta

   When the pasta is pink and al dente, reserve ½ cup of the cooking liquid, then drain the noodles in the colander.

   Time: PT2M

7. Combine Pasta and Pesto

   Return the drained pasta to the pot or a large bowl. Add the almond‑butter walnut pesto and toss, using reserved cooking liquid to achieve a silky coating.

   Time: PT3M

8. Plate and Serve

   Divide the pink pasta into serving bowls, drizzle any remaining sauce, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

15 g

Carbohydrates

70 g

Fat

20 g

Fiber

8 g