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Impress your valentine or dinner guests with this vibrant colored pasta dish!
- 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