0.3 teaspoon pepper black freshly ground plus more for serving
2 cups flat-leaf parsley leaves fresh packed
1 cup fregola uncooked
1 large clove garlic
4 medium golden beets trimmed
0.3 cup olive oil extra-virgin
1 tablespoon olive oil extra-virgin
0.3 cup parmesan grated
0.3 teaspoon salt
0.3 cup pistachios unsalted shelled
Equipment
food processor
bowl
baking sheet
paper towels
sauce pan
oven
knife
blender
aluminum foil
pie form
chefs knife
Directions
Preheat oven to 450F. Wrap beets tightly in individual pieces of aluminum foil and place in a pie dish or on a rimmed baking sheet. Roast until tender (you should be able to pierce them easily with a knife), about 1 hour. Unwrap and set aside to cool. When cool enough to handle, rub with a paper towel to remove skins, or peel with a paring knife.
Cut into quarters.
Bring a medium saucepan of water to a boil. Cook fregola in boiling water for 12 minutes or according to package directions; drain.
Transfer to a large bowl and stir in oil, salt and pepper until well combined.
Make pesto: Using a sharp chef's knife, mince garlic with salt, then slide flat side of knife over mixture a few times to create a paste.
Place parsley, nuts and cheese in work bowl of a food processor or a heavy-duty blender (such as a Vitamix).
Add garlic paste and pulse to combine. With processor running on low, slowly pour in oil until blended.
Stir pesto into fregola. Divide fregola among 4 bowls, then top each with 4 beet quarters. Grind some pepper on top, if desired, and serve.
