Ingredients:

  • 3 medium beets (approx. 450g), stems removed
  • 2 cloves garlic, skin on
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 lb rigatoni or bucatini pasta
  • 4 oz soft goat cheese (chèvre)
  • 1/2 cup reserved pasta water
  • 1/2 lemon, juiced and zested
  • 1/4 tsp ground black pepper
  • 2 tbsp toasted pine nuts
  • 1/2 oz fresh mint or dill leaves
  • 1 oz extra crumbled goat cheese for garnish

Instructions:

  1. Preheat oven to 400°F. Place the 3 medium beets and 2 cloves of garlic (skin on) on a piece of foil. Drizzle with 1 tbsp olive oil and 1/2 tsp sea salt.
  2. Wrap the foil tightly and roast for 45 minutes until a fork easily pierces the center of the largest beet.
  3. While the beets cool slightly, boil the 1 lb of pasta in salted water. Cook until just shy of al dente.
  4. Before draining the pasta, carefully scoop out 1/2 cup of the cloudy pasta water and set it aside.
  5. Once the beets are cool enough to handle, slip the skins off with your fingers (they should slide right off). Squeeze the roasted garlic out of its skin.
  6. Place the beets, roasted garlic, 4 oz goat cheese, lemon juice, zest, and pepper into a blender. Blend until the mixture is completely smooth and bright pink.
  7. Pour the beet puree into a large pan over low heat. Add the cooked pasta and the 1/2 cup reserved pasta water.
  8. Stir the pasta constantly for 2 minutes until the sauce thickens and coats every inch of the noodles.
  9. Fold in the 2 tbsp toasted pine nuts and half of the fresh herbs.
  10. Serve immediately, topped with the remaining 1 oz of crumbled goat cheese and fresh mint or dill.