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Beet Pasta

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Ingredients
  

  • 2 cups Gwillimdale Farms Beets, peeled and diced
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 tsp salt and pepper

Topping

  • 1 tsbp butter
  • 1/4 cup breadcrumbs
  • 2 tbsp pistachios, chopped
  • 1 tbsp parsley, chopped
  • 1 lemon, zest

Sauce

  • 2 cups Gwillimdale Farms Roasted Beets
  • 2 cloves roasted garlic
  • 1 cup full fat cottage cheese
  • 1 lemon, juiced
  • 1/2 cup reserved pasta water
  • 1 lb pasta

Instructions
 

  • Preheat oven to 425 F. Place Gwillimdale Farms Beets and garlic on a large piece of aluminum, drizzle oil and season with salt and pepper. Wrap them and bake for 40 minutes.
  • Heat a small pan over medium low heat. Add butter and melt. Add breadcrumbs and pistachios and toast until golden brown.
  • Remove from heat and add parsley and lemon zest. Season with a dash of salt and pepper. Set aside.
  • Cook pasta to al dente. Reserve 1/2 cup pasta water.
  • In a blender. combine beets, garlic, cottage cheese, lemon juice, salt, pepper and pasta water. Blend until smooth.
  • Pour sauce over pasta and toss to combine. Plate pasta and top with breadcrumb topping.