Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

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I love the recipe. I saw Alex's show and had to make it. My family love beets but I have very few dishes with beets, so this is a great new twist. Originally from Persia, I was always told by my mother never cut the ends of beets, turnips or other root vegetable. You lose the nutrients, and also have just enough water to cook the vegetable so you don't discard any of the juice - right you lose nutrients. They can be skinned after they are cooked. Thanks Alex.

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Pasta was really tasty and colorful, the beet vinaigrette was not as flavorful as I expected but with a little adjustment with seasonings it was really nice. I would make it again.

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What a great recipe! Different! And Delicious! I didn't have enough parsley, so I substituted a package of fresh baby spinach, using the same blanching technique for the pesto. Worked out great! And I did cut up the beets at the end, before mixing them with the pasta, so they were distributed throughout the dish. Also, I was surprised to see the beets being cooked without being peeled first. I've always peeled them. So for this dish, I tried to do it the same way but...last second...I had to grab a peeler and run it over them before putting them in the pot. Old habits die hard, I guess.

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This was great for my non meat friends