12 ounces whole-wheat fettuccine or pappardelle
1 (6.5-ounce) package garlic-herb marinated baby beets, such as Love Beets (see Tip)
6 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon white miso
1 tablespoon lemon zest
¼ teaspoon salt
¼ teaspoon ground pepper
4 ounces creamy goat cheese, divided
¼ cup coarsely chopped walnuts, toasted (see Tip)
¼ cup chopped fresh basil
Bring a large pot of water to boil. Add fettuccine (or pappardelle); cook according to package directions. Reserve 1/2 cup cooking water; drain and set aside.
Meanwhile, combine beets, water, oil, miso, lemon zest, salt, pepper and 2 ounces goat cheese in a blender; blend until smooth, about 1 minute. Crumble the remaining 2 ounces goat cheese and set aside.
Transfer the beet sauce to a large skillet and bring to a simmer over medium heat. Add the pasta; toss gently to coat, adding the reserved cooking water, 1 tablespoon at a time, to reach the desired consistency.
Divide the pasta among 4 bowls and sprinkle evenly with the crumbled goat cheese, walnuts and basil. Serve immediately.
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