Beetroot Pasta

Instructions

1. Prepare the fresh beetroot:

   • Wash and peel 2 medium-sized fresh beetroots.

   • Chop the beetroots into small, uniform cubes.

2. Cook the beetroot:

   • Place the cubed beetroot in a saucepan.

   • Add enough water to just cover the beetroot.

   • Bring to a boil, then reduce heat and simmer for 15–20 min, or until the beetroot is tender.

   • Drain the beetroot, reserving about 1/2 cup of the cooking liquid.

3. Prepare the pasta water:

   • Fill a large pot with water and place it on the stove.

   • Salt the water generously.

4. Mix the beet sauce:

   • Add the cooked beetroot, reserved cooking liquid, 2 cloves garlic, 1/4 cup olive oil, 1/4 cup grated Parmesan cheese, 2 tablespoons lemon juice, 1/4 cup walnuts, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a blender.

   • Blend until smooth and creamy.

   • If the sauce is too thick, add some of the boiling pasta water to thin it out.

5. Cook the pasta:

   • Once the water is vigorously boiling, add 300g of your preferred pasta.

   • Cook according to the package instructions until al dente.

6. Drain and serve:

   • Drain the cooked pasta, reserving a little pasta water.

   • Place pasta back into the pot.

   • Stir in the creamy beet sauce, adding a bit of the reserved pasta water if needed to achieve desired consistency.

   • Plate immediately and garnish with extra Parmesan cheese and walnuts, if desired.