Ingredients:

  • 500g pre-cooked, vacuum-packed beets
  • 120ml heavy cream
  • 100g soft goat cheese
  • 3 cloves garlic, smashed
  • 15ml fresh lemon juice
  • 5g sea salt and cracked black pepper
  • 500g dry rigatoni pasta
  • 250ml reserved starchy pasta water
  • 10g fresh dill or basil for garnish

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Cook the rigatoni for 10 to 12 minutes following package directions to ensure it remains al dente.
  2. While the pasta is boiling, puree the 500g beets with 120ml heavy cream until completely smooth. Note: You want zero lumps for a velvety finish.
  3. In a wide skillet, heat a splash of oil and add 3 smashed cloves of garlic. Cook until you smell the aroma but before they turn brown.
  4. Pour the beet puree into the skillet with the garlic. Bring to a gentle simmer for 3 minutes.
  5. Add 100g of soft goat cheese to the warm beet sauce. Whisk until the white streaks disappear into the pink.
  6. Move the rigatoni directly from the pot into the skillet. Note: The residual water on the pasta helps the sauce stick.
  7. Pour in 250ml of reserved pasta water slowly while tossing the pasta. Watch for the sauce to become glossy and thick.
  8. Stir in 15ml of fresh lemon juice and season with 5g of sea salt and pepper.
  9. Top with 10g of fresh dill or basil. Serve immediately while it's steaming.