I’m just so excited. I feel like SO many of my lovely friends have cookbooks out this spring and I’m so proud of them!

I had been waiting a long time for this book to come out by my sweet friend, Heather Christo, and it did not disappoint. You guys — this is, without a doubt, one of the most beautiful cookbooks that I have ever seen. The photography is stunning. The recipes are fabulous {so far, I’ve made four things from the book and going strong!}. The day it came out, I immediately hopped on Amazon and bought copies for my mom and one of my best friends. I’m so excited to share Heather’s book with you today. It’s really something special.

I feel like when I’m not developing recipes for this site, I’m cooking Heather’s recipes. I’m not kidding. Whenever I don’t know what to make for dinner, I always turn to her because I know she doesn’t disappoint. When something I make is really, really delicious, Adam always asks, “is this one of Heather or Jessica’s recipes?” Yup. It’s true. I have super talented friends, what can I say?

I made the beautiful beet pesto pasta recipe out of Heather’s new cookbook to share with you guys today! It’s the ultimate spring pasta dish. I share Heather’s obsession with pesto. Ever since getting my first food processor last year, I’ve made pounds of the stuff. It fuels my garlic + lemon love.

This vibrant pesto is made from beets, pistachios, garlic, lemon and Parmesan cheese. Oh man, is it ever tasty! I loved the addition of pistachios, which are my favorite nuts {and ice cream flavor!}.

There’s also an equally lovely asparagus pesto recipe in Heather’s cookbook. I made it about a month ago for friends and everyone loved it! I’ll say, though,that this beet pesto trumps it, due to the sole fact that the pasta is hot pink. Obviously. This would be a fun dish to serve on Valentine’s Day or for a date night at home. Next time I make it, I’m going to serve it alongside some grilled chicken.

I have two SIGNED copies of Heather’s book to give away to you guys today! I just know you’ll love it as much as I do. To enter the giveaway, just leave a comment on this post and I’ll pick two random winners on Monday, May 13th at 10pm PST.

Good luck and have a lovely day!

**This giveaway is now closed and the winners have been notified! Thanks everyone!**

Beet Pesto Pasta

serves 4-6

from Heather Christo’s Generous Table

Print this Recipe!

Ingredients:

3 large purple beets, top trimmed

3 cloves garlic, peeled and smashed

1/2 cup shelled pistachios

1/4 cup fresh lemon juice

1/4 cup olive oil

1 cup finely grated Parmesan cheese

salt

1 lb dry spaghetti

Directions:

Bring a medium pot of water to a boil. Add the beets. Boil until fork tender. {this took me about 30 minutes}

Drain the beets and skin them. Chop into quarters and place in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse into smooth. Add the Parmesan and continue pulsing until you have a relatively smooth thick spread.

Bring a large pot of salted water to a boil. Add the spaghetti and cook to al dente. Drain when done and toss with pesto. Serve immediately.

Time:

45 minutes