First of all pre heat the oven to 375° F.
Now peel off the skin of beetroot.
After that chop into Cubs.
Now place the Cubs on a large foil sheet.
Wrap the chopped beetroot in foil and make a foil packet.
Place the packet on a backing tray.
Rest in the oven for 40-50 minutes. (Until beets are soft and dry)
Meanwhile take a pan and roast the walnuts (1-2 minutes).
After that Chop the garlic roughly.
After 40-45 minutes, remove the baking tray from oven.
Allow beets to cool completely.
Now take a mixture jar.
Add roasted beet, roasted walnuts, parmesan cheese, garlic, lemon juice and salt.
Crush all the ingredients well.
After some pulses add olive oil.
Again crush it until all ingredients combine well.
Make a fine paste.
If the Pesto is too thick in consistency, add little water.
Remove the Pesto in Jar.
After that take a pot.
Heat some (250 ml) water into it.
Add salt and oil.
Let water boil.
After that add penne.
Cook penne for 7-8 minutes.
After that turn off the flame.
Drain the water from pasta.
And rinse the pasta with water.
Keep aside.
Now take a pan.
Add 2 tbsp Beetroot Pesto.
Also add cream and parmesan cheese.
Stir it well.
Now add cooked pasta into it.
Toss it well.
After that turn off the flame.
Take the pasta in serving bowl and serve hot.
Red Pesto Penne is ready to be Serve.
