Walnut Pesto Rotini With Roasted Beets & Goat Cheese

This Walnut Pesto Rotini with Roasted Beets and Goat Cheese is loaded with flavor that everyone will love, whether they are gluten-free or not.
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  • 1 Box Modern Table Lentil Rotini
  • 2 large beets
  • 1/4 cup goat cheese, crumbed
  • 1-2 fresh lemons
  • 3 cups fresh greens
  • 2 cloves of garlic
  • 1/2 cup walnuts
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3/4 cup olive oil
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  1. Add the greens, garlic, walnuts, parmesan cheese, salt, and pepper to your food processor. Pulse until coarsely chopped.
  2. Drizzle olive oil in and blend until smooth. Set aside.
  3. To roast your beets, preheat the oven to 425°. Peel and chop the beets into pieces that are about the same size.
  4. Layer them on a baking sheet that has been lined with parchment paper and roast for about 10-12 minutes or until a fork goes in easily.
  5. Cook the Modern Table Rotini according to the directions on the package. Once cooked, drain the pasta and mix with some of the pesto.
  6. Top the pasta with roasted beets, crumbled goat cheese, and a squeeze of lemon.

Recipe credit: Busy Mommy Media.

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