Ingredients:

  • 500g dried rigatoni or fusilli
  • 250g pre cooked, vacuum sealed beets
  • 120g full fat Greek yogurt
  • 30ml extra virgin olive oil
  • 100g soft goat cheese
  • 2 garlic cloves
  • 15ml fresh lemon juice
  • 50g toasted walnuts
  • 1 bunch fresh dill or mint
  • 5g sea salt
  • 2g cracked black pepper

Instructions:

  1. Boil the water. Fill a large pot with water and a generous palmful of salt. Bring to a rolling boil.
  2. Sauté the aromatics. While the water heats, add 1 tablespoon of the olive oil to a small pan. Sauté the 2 smashed garlic cloves for 2-3 minutes until fragrant and pale gold. Remove from heat.
  3. Blend the base. In your food processor, combine the 250g beets, 120g yogurt, sautéed garlic (and the oil from the pan), remaining olive oil, 5g salt, and 2g pepper.
  4. Brighten the sauce. Add the 15ml lemon juice to the blender. Pulse until the mixture is velvety and electric pink.
  5. Cook the pasta. Drop the 500g pasta into the boiling water. Cook for about 8-9 minutes until just shy of al dente.
  6. Save the liquid. Before draining, scoop out 1 cup of the cloudy pasta water. This is liquid gold for your sauce!
  7. Combine. Drain the pasta and return it to the warm pot. Pour the pink sauce over the noodles.
  8. The Emulsion. Add a splash (about 1/4 cup) of the reserved pasta water. Toss vigorously until the sauce is glossy and clings to the pasta.
  9. Toast the crunch. If you haven't already, quickly toss the 50g walnuts in the garlic pan for 2 minutes until they smell nutty.
  10. The Garnish. Plate the pasta and top with 100g crumbled goat cheese, the toasted walnuts, and a handful of fresh dill or mint.