Creamy Beet Pesto Pasta with Goat Cheese and Walnuts

• ▢ 3 beets (washed)
• ▢ 1/2 box of bow tie pasta
• ▢ 3 tsp. garlic (chopped)
• ▢ Juice + zest of 1 lemon
• ▢ 1/2 cup pine nuts
• ▢ 1/3 cup Olive oil
• ▢ 1 cup grated parmesan cheese
• ▢ 2 Tbsp. red wine vinegar
• ▢ salt and pepper to taste

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• Bring a large pot of water to a rolling boil. Add the cleaned beets and simmer for 30–40 minutes, until a fork slides through easily. While the beets cook, bring another pot of salted water to a boil for the bow tie pasta.
• Drain the cooked beets, let them cool slightly, then peel off the skins and chop roughly. Place the chopped beets into a food processor. Add the garlic, lemon juice and zest, pine nuts, olive oil, and red wine vinegar. Pulse until smooth, adding a little more olive oil if needed to reach a saucy consistency. Season with salt and pepper to taste. Reserve the parmesan for serving.
• Cook the bow tie pasta until al dente, drain, and return to the pot. Stir in the beet pesto until the pasta is evenly coated. Mix in the grated parmesan, adjust seasoning, and serve immediately.

If you prefer, use pre-cooked beets from the store for convenience.

Nutritional information is provided as an estimate only. Ingredients and preparation may alter the final values.