Beet and Goat Cheese Pasta

Beets and goat cheese form a vibrant, hot pink sauce to toss with pasta. For serving, it’s topped with extra goat cheese, chopped pistachios, fresh mint leaves and pink Himalayan salt, to follow the color theme, for a dish that tastes as good as it looks.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep pistachios: shell and dice. Set aside

Step 2

Bring a large pot of lightly salted water to boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the cooking water and drain the pasta.

Step 3

In a blender, combine the beets, goat cheese, vinegar, garlic powder, cayenne pepper and 1/2 cup of the reserved pasta cooking water and puree until smooth, adding more pasta cooking water a little at a time if the sauce is not blending well.

Step 4

Return the pasta to the empty pot, add the beet sauce and toss to coat.

Step 5

Transfer to a large serving bowl or individual bowls, and top with more goat cheese, chopped pistachios, mint leaves and pink Himalayan salt. Serve warm.