Beetroot Pesto Spaghetti with Wild Garlic

This is a beautiful dish that looks bloody complicated when actually it really really isn't. Buy a head of Pink or Purple Radicchio and separate the leaves to give this dish an extra wow factor. And of course, there is no requirement to actually spray your cashews gold! 

Please please please, don't use the 45p dried spaghetti, it is full of chemical crap and will make you feel dull & listless afterwards. Just look at the packet, if you can't pronounce any of the ingredients- RUN! Buy good quality fresh spaghetti or you can make your own. It is so easy & you have complete control over the quality of the flour and eggs that you use. Just google any simple pasta recipe, it's fun & such a feeling of achievement. I promise. 

Serves 2 


1 medium beetroot, roasted. (see previous post for best technique for roasted beetroot)

1 sprig of thyme 

3 tablespoons of cashew nuts

3 tablespoons of parmesan 

zest of 1 lemon 

1 tsp of lemon juice 

1 tsp dried chillies 

a handful of wild garlic

8 cashews, sprayed gold

2 large radicchio leaves 


Place the cashew nuts on a baking tray and roast at 160c for 4 minutes, or until they start to smell and you can see that they have excreted some oil. 

Place the beetroot & wild garlic with some Extra Virgin Olive Oil into a Nutribullet or high-powered blender. Blitz until very smooth. Then add the roasted cashews & parmesan and blitz again until creamy and smooth with a slight texture. Stir through the lemon zest, juice, fresh thyme leaves and seasoning and taste. 

Cook the spaghetti according to the packet instructions. If you've made your own you will need to cook for 1-2mins. It cooks very very fast. 

Spoon your pesto into your pasta a spoonful at a time and mix. You want the pasta to be just coated, not sopping in the pesto. Any leftover pesto can be kept in the fridge for a few days- it is delicious on toast, in sandwiches, spooned into soups and with crudités. 

To serve your pasta as the picture above. Lightly dress your bitter leaf with some EVOO, salt & pepper. Place on your plate, then using a carving fork, twizzle your spaghetti so that it clings to the fork neatly. Then push off the fork into your bitter leaf. Top with some gold cashew nuts and serve. 

Enjoy x