Vibrant Pink Pasta with Roasted Beet & Feta Cream

• •3 large medium beets, trimmed and scrubbed
• •3 tablespoon olive oil
• • to taste salt
• • to taste black pepper, freshly ground
• •12 oz linguine or spaghetti
• •4 oz feta cheese, crumbled
• •2 large garlic cloves, peeled
• •1 large lemon, zest and juice
• •0.5 cup vegetable broth or reserved pasta water
• •2 tablespoon fresh dill, chopped, for garnish
• •0.3 cup toasted walnuts or pistachios, roughly chopped, optional

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Wash and trim the beets, removing the tops and root ends. Cut larger beets into halves or quarters so they are roughly uniform in size. In a bowl, toss the beets with 1 tablespoon of olive oil, a pinch of salt, and black pepper.

2. 2

   Spread the seasoned beets in a single layer on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until fork-tender. Let them cool slightly, then peel the skins (they should slip off easily). Roughly chop the peeled beets.

3. 3

   While the beets are roasting, cook the pasta according to package directions in a large pot of salted water until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

4. 4

   In a food processor or high-speed blender, combine the roasted beets, crumbled feta cheese, garlic cloves, the remaining 2 tablespoons of olive oil, lemon zest, lemon juice, and 0.5 cup of vegetable broth or reserved pasta water. Blend until completely smooth and creamy. If the sauce is too thick, add more reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed.

5. 5

   Add the drained pasta to a large serving bowl or back into the pot. Pour the vibrant beet and feta cream sauce over the pasta. Toss thoroughly to ensure all the pasta is evenly coated in the beautiful pink sauce.

6. 6

   Serve immediately, garnished generously with fresh chopped dill and, if desired, toasted walnuts or pistachios for added crunch and flavor.

Chef's Tips

• 💡For an even smoother sauce, ensure your beets are very tender after roasting. If your food processor struggles, you can add a bit more liquid to help it blend.
• 💡Don't discard the pasta water! It's liquid gold for emulsifying and thinning sauces, adding flavor and body without diluting the taste.
• 💡Adjust the amount of feta to your liking; more feta will result in a saltier, tangier sauce. If you prefer a milder flavor, use slightly less.
• 💡Fresh herbs are key for brightness. Dill complements beets beautifully, but fresh mint or parsley would also be delicious alternatives.
• 💡For a richer flavor, you can lightly toast the garlic cloves with the beets for the last 10 minutes of roasting before adding them to the food processor.