Ingredients 6 Number of Servings
4 large beets, cooked & peeled
2 garlic bulbs
2 tbsp olive oil, divided
1/4 cup goat cheese
1/4 cup pine nuts
½ lemon, juiced and zested
Handful fresh basil
⅓ cup water
1/2 cup pasta water *if needed*
Toppings: basil, crumbled goat cheese, lemon zest, black pepper and pine nuts
Bring a large pot of salted water to boil. Preheat oven to 425F degrees. Line a baking sheet with parchment paper and set aside.
Halve the pre-cooked & pre-peeled beets and place on a baking sheet (if using raw beets, halve them and peel them after they have been cooked, the skin will come right off). Drizzle 1 tbsp olive oil and add salt & pepper. Cut off the heads of the garlic and place on tin foil. Drizzle remaining olive oil over the top of the bulbs and add salt over top. Wrap garlic in tin foil, and place on baking sheet and bake for 40-45 minutes.
Once beets and garlic are roasted, add to a food processor or blender with goat cheese, roasted garlic, pine nuts, lemon juice, lemon zest, handful of basil, water and salt & pepper. Blend until smooth—about 30-45 seconds. If sauce is too thick, add 2 tbsp of water in at a time until sauce is a consistency that you like.
Add Barilla Pappardelle to boiling water and cook for 7 minutes (just before al dente), stirring constantly. Reserve ½ cup of pasta water. Heat up a medium saucepan over low heat and add pasta sauce to the saucepan. Leave on low heat to heat up. Once pasta is cooked, add Pappardelle directly to the sauce.
If sauce is too thick, add in pasta water and stir constantly until all of the pasta is evenly coated. Plate pappardelle and top with chopped basil, crumbled goat cheese, lemon zest, black pepper and pine nuts. Serve immediately and enjoy!