Fuchsia macaroni, amaze at the table

Beetroot pesto macaroni: how to please your daughter when she asks for fuchsia pasta.

Here's the pesto recipe I created when my daughter asked me to make her a pasta dish in her favorite color, fuchsia. I made it two different ways, and I can't say which was better. I loved both, and I'm thrilled that everyone enjoyed both, especially the very picky palate of the person who made the request.

Beetroot Pesto Version 1

• 1 medium-small beetroot
• 50g of carrot tufts (with the central rib removed)
• 1 tablespoon tahini
• 10 g of extra virgin olive oil
• the filtered juice of half a lemon (start with 1 tablespoon and add more if you want a sour note)
• Salt and pepper to taste

Beetroot Pesto Version 2

• 1 medium-small beetroot
• 50 g of rocket
• 1 handful of almonds
• the filtered juice of half a lemon (start with 1 tablespoon and add more if you want a sour note)
• 10 g of extra virgin olive oil
• Salt and pepper/cayenne pepper to taste

For the pasta

• 200g of Senatore Cappelli Macaroni
• 150g of wholemeal spelt macaroni
• whole salt, to taste
• 1 handful of pistachios (optional)

Start by making the pesto. Whichever version you use, wash the beets and steam them with their skins on for half an hour, or until they're soft when pierced with a fork. (If you're short on time, peel them and cook them in pieces; this should reduce the cooking time by at least 10 minutes.)

Once cooked, combine it with the ingredients of your chosen version (if you choose the version with carrot tops, be sure to remove the tough cores) and blend until smooth. Taste and add salt if needed, and if you want a more acidic note (which I recommend), add a little lemon juice (start with 1 tablespoon and gradually increase the amount). Add a pinch of pepper or cayenne pepper if you like. Set aside.

Meanwhile, bring the water for the pasta to a boil and season with salt. Cook the pasta according to the package directions, drain, and reserve at least a cup of the cooking water. Toss the pasta with the pesto. If the mixture is too dry, add a little of the cooking water (start with 1/2 ladle and continue adding more until the sauce has a creamy consistency and blends perfectly with the pasta).

Finish with a handful of coarsely chopped pistachios.

Enjoy your meal!