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Impress your valentine or dinner guests with this vibrant colored pasta dish!
Serves 4
  • 2-3 beets, trimmed and washed
  • 3 whole garlic cloves, peeled
  • Olive oil
  • 1/2 lb  linguine ( or any other pasta)
  • 2 Tablespoons olive oil
  • 1/4 cup pine nuts ( or any other nuts)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 Tablespoons butter
  • 1/2 cup heavy cream or milk
  • 1/2 cup parmesan cheese
  • 1/4  cup crumbled gorgonzola, goat or ricotta ( optional)


Preheat oven to 400 degrees F.
Drizzle beets and garlic cloves with olive oil and wrap in aluminum  foil.  Roast for 40-45 minutes or until tender.
Prepare pasta according to package instructions for al dente. Reserve 1 cup of pasta water.
Once cool enough to handle, carefully peel beets and roughly chop. Add beets and garlic into a food processor or blender along with 1/2 cup of pasta water. olive oil, pine nuts, salt and pepper. Blend until smooth, adding more pasta water, as needed.
Heat butter and  heavy cream in a large skillet. Add beet sauce and pasta and toss together. Cook for a couple of minutes, adding reserved pasta water if needed.  Transfer to a serving dish and top with additional  cheese, if desired
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