Pasta with Mushroom and Beetroot Pesto

Ingredients

• 4 x beetroot
• 2 dl olive oil
• 1 dl pine nuts
• 50 g parmesan
• 1 c fresh basil
• 1 tbsp lemon
• 250 g pasta fettuccine
• 3 x champignon
• 2 clove garlic
• 3 tbsp crème fraîche
• 1 pinch salt
• 1 pinch black pepper

Method

1. Preheat the oven to 200° Place onto a baking tray and roast in the oven for one our, or until beets are soft. Allow to cool completely, before you peel off the skin, and cut it in smaller pieces. Add to a blender with the pine nuts, parmesan, basil, lemon juice, olive oil, garlic and the soured cream. Mix it all together in the blender, and taste with salt and pepper.
2. Cook the fresh pasta fettuccine or other type of fresh pasta "al dente" with salted water according to instructions, drain the cooking water but save a little.
3. Saute the mushroom, and combine the pasta and pesto together. Add some pasta water and bring to simmer. To the pasta, add mushroom, sprinkle with parmesan, roasted pine nuts and some fresh basil. Enjoy!