I’m still on a spring produce binge! It’s the best time to scour your farmers markets for delicious, in-season and cheap produce! Plus, when produce are in season they are at the height of their nutrient content. So it’s a win win! I had a beet kick this time around and I know there can be a lot of mixed reviews on beets. So, I created a recipe that will convince some skeptics out there: Creamy Golden Beet Fusilli with Pistachios and of course this dish is vegan AND zero-waste!

Not a fan of beets? Don’t beet it! Give this a try. Why? It hardly tastes like beets! This sauce is made from golden beets, which are mellow and soft in flavor paired with spicy Calabrian chilies, beet leaves aka the tops, garlic and lots of good quality olive oil. All topped with salty & buttery pistachios. What a combo!!! It has the flavors of spring all on one plate. Plus, I love the fusilli corti in this dish because it’s fun, gorgeous and easy to eat! Just look at that cute curly texture!

Creamy Golden Beet Fusilli: (serves 2)

• 4 golden beets
• 1 red beet (optional)
• cooking spray
• 2 Calabrian chilies + 1 tsp oil
• handful beet leaves (tops of beet)
• 2 cloves garlic
• 1 tsp fresh lemon juice
• kosher salt
• black pepper
• 1/4-1/2 cup good quality evoo
• 2 cups fusilli corti
• water for boiling pasta
• 3-4 tbsp roasted salted pistachios coarse ground

Method:
1. Bake the beets: Preheat the oven 350 degrees. Trim the tops of the beets (saving the greens) and place the beets with the skin and all into foil packets. Make one packet for the golden beets and another packet for the red beet (if using). Spray with cooking spray thoroughly to coat and bake at 350 for 40-45 mins until fork tender. Remove and cool.

2. Salvage as many of the beet greens as you can – ones that are bright green, not wilted or crusty. Wash thoroughly and pat dry. Set aside.

3. While the beets are cooling, fill a large pan with water and set over high flame to bring to a boil for the pasta.

4. Sauce: Peel beets with a vegetable peelers and place in a food processor. Add in the garlic, Calabrian chili, chili oil, beet tops, lemon juice salt, pepper and 1/4 cup evoo. Blend and keep blending until broken down and getting smooth. Add in 1/4 cup of the pasta boiling water. Blend until as smooth as possible. If the mixture is still chunky and not a similar texture to basil pesto, add in more evoo and keep blending (give your blend/food processor some breaks in between!). Taste and adjust for salt.

5. Boil fusilli until al dente and reserve about 1/2-1 cup of pasta water. Drain the remaining water from boiled pasta and in the same pan, add the beet sauce to the pasta along with 1/4 cup of the pasta water. Stir to coat thoroughly until all the fusillis are drenched in the sauce. Add more pasta water for a creamier and saucier texture. Taste and adjust for salt.

6. If using the red beet, peel and slice and layer onto a serving dish. Plate the pasta over sliced red cooked beets, top with ground pistachios and a drizzle of olive oil. Enjoy!