Ingredients:

  • 250g pre roasted vacuum packed beets
  • 150g Greek feta cheese, crumbled
  • 2 cloves garlic, smashed
  • 60ml extra virgin olive oil
  • 15ml fresh lemon juice
  • 0.5 tsp sea salt
  • 120ml reserved starchy pasta water
  • 450g heart shaped pasta or Rigatoni
  • 2 tbsp Kosher salt
  • 50g toasted walnuts, roughly chopped
  • 30g fresh dill or mint leaves

Instructions:

  1. Place the roasted beets, crumbled feta, garlic, olive oil, lemon juice, and sea salt into a high-speed blender. Pulse until the mixture is completely smooth and forms a bright fuchsia puree. Set aside at room temperature to prevent the emulsion from breaking.
  2. Bring 4L of water and 2 tbsp Kosher salt to a rolling boil. Add your pasta and cook for 8-10 minutes until al dente texture. Before draining, reserve 120ml (1/2 cup) of the starchy pasta water.
  3. Drain the pasta and transfer immediately to a large stainless steel mixing bowl. Pour the beet puree over the hot noodles. Gradually add the reserved pasta water, 2 tablespoons at a time, tossing vigorously with a spatula until a glossy glaze forms.
  4. Garnish with toasted walnuts, fresh herbs, and extra feta crumbles before serving.