In a saucepan, melt the Parmigiano at low heat in the milk, season with salt and pepper. When it is melted, blend everything, cover with clingwrap and set aside.
In a large pot of boiling salted water, cook the pasta, draining 2 minutes before the time indicated on the pack.
While the pasta is cooking, add a few tablespoons of olive oil to a hot pan, and add the eschalot.
Add the al dente Cuori pasta to the pan with the eschalot, add the blended beetroot, mix together at a low heat, and if necessary, add some of the pasta water.
Serve into four large bowls. Layer the Parmigiano cream, then add the pasta and finish with finely chopped chives.
