Spring beetroot pesto pasta
Ingredients
- 2 medium beetroots, peeled and cut into 2cm cubes
- 1 clove garlic, whole and unpeeled
- A generous handful of pumpkin seeds
- 2 heaped tsp cumin seeds
- A generous handful of basil, leaves and stalks
- 2 tbsp olive oil + extra if needed
- 1 lemon, juiced + zest set aside
- 100 g goats feta + extra for serving
- Salt and pepper
- 500 g brown rice spiral pasta
- 1 cup fresh or frozen peas
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