Ingredients:

  • 2 medium red beets (300g), scrubbed
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, unpeeled
  • 1/2 cup (125g) whole milk ricotta cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • Juice of 1/2 medium lemon
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb (454g) Rigatoni pasta
  • 1/2 cup reserved starchy pasta water
  • 2 oz (56g) crumbled goat cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Place scrubbed beets and unpeeled garlic cloves on aluminum foil, drizzle with olive oil and salt, then fold into a pouch and roast for 40-45 minutes until tender.
  2. Once roasted, peel the beets and squeeze the garlic from its skin. Place beets, garlic, ricotta, Parmesan, lemon juice, salt, and pepper into a high-speed blender. Blend until completely smooth and neon pink.
  3. Boil the rigatoni in a large pot of salted water. Cook for 2 minutes less than the package instructions to ensure an al dente texture.
  4. Before draining the pasta, carefully scoop out 1/2 cup of the cloudy pasta water. Drain the noodles and return them to the pot.
  5. Toss the pasta with the pink beet sauce, adding reserved pasta water 1/4 cup at a time until the sauce is glossy and coats every noodle. Top with crumbled goat cheese and fresh herbs if desired.