Ingredients:

  • 1 lb dried heart-shaped pasta
  • 2 tbsp fine sea salt
  • 8 oz pre-roasted vacuum-sealed beets
  • 4 oz creamy goat cheese
  • 2 cloves fresh garlic, microplaned
  • 1 large lemon, zested and juiced
  • 0.5 cup extra virgin olive oil
  • 0.5 tsp crushed red pepper flakes
  • 0.25 cup toasted walnuts, crushed
  • 0.25 cup fresh mint leaves
  • 2 oz shaved Pecorino Romano

Instructions:

  1. Place the 8 oz roasted beets, 4 oz goat cheese, 2 cloves microplaned garlic, and the juice of 1 lemon into a blender.
  2. Pour in the 0.5 cup extra virgin olive oil and 0.5 tsp red pepper flakes. Blend until the mixture is completely smooth and vibrant pink.
  3. Fill a large pot with water and add the 2 tbsp fine sea salt. Wait for a rolling boil.
  4. Add the 1 lb heart shaped pasta to the boiling water. Cook for about 8 to 10 minutes until the pasta is al dente with a slight bite.
  5. Before draining, dip a measuring cup into the pot to save 1 cup of the starchy pasta water.
  6. Drain the pasta and put it back into the warm pot, but keep the heat off.
  7. Pour the pink beet sauce over the hot pasta and add 0.25 cup of the reserved pasta water.
  8. Stir gently with tongs until every heart is coated in a velvety, glowing film. Add more water if it looks too thick.
  9. While the pasta sits for a minute, quickly toast the 0.25 cup crushed walnuts in a dry pan until they smell nutty and look golden.
  10. Divide the pasta into bowls and top with the toasted walnuts, 0.25 cup fresh mint, 2 oz shaved Pecorino, and the lemon zest.