Inspired by a recipe from Pasta Sfoglia, a cookbook by Ron Suhanosky and Colleen Marnell-Suhanosky.
- 1 pound red beets, cleaned with leaves and stalks removed
- 2 Tbsp olive oil
- 1/4 cup of water
- 1 package Organic Whole Wheat Linguine
- 3 Tbsp unsalted butter
- 3 Tbsp walnut oil
- ¼ cup walnuts, finely chopped (optional)
- 2 Tbsp chia seeds
- 1 tsp kosher salt
- ½ cup pasta water
- 4 Tbsp soft goat cheese
Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Mix with the olive oil and water. Cover with foil. Bake until the beets are tender through, about 1 hour. Let cool.
Bring a large pot of salted water to a boil. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the linguine to the boiling water and cook according to the package directions.
Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the olive oil. Add the chia seeds and walnuts and toast for 2 minutes. Add the pureed beets, salt, and the pasta water to the skillet. Stir to fully incorporate.
Use a wire-mesh skimmer or tongs to remove the linguine from the pot and place them directly into the skillet with the puree-sauce. Stir to combine.
Divide the linguine into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat’s milk cheese. Place a ball on top of each serving.
You have no idea how good it is ! -)))