Whole Wheat Pasta with Beetroot and Walnuts

• • --- 1 package (500g) whole wheat linguine pasta
• • --- Salt
• • --- Pepper
• • --- 40g olive oil
• • --- 1 clove garlic
• • --- Zest of 1 lemon
• • --- 1 tablespoon lemon juice
• • --- 400g boiled beetroot
• • --- 80g walnuts
• • --- 40g Parmesan

For serving

• • --- 10g walnuts
• • --- 20g Parmesan, basil leaves

1. 1. Boil the pasta in salted water according to package instructions. Drain, reserving some of the cooking water.
2. 2. In a pan, heat the olive oil and sauté the garlic for a few seconds until fragrant. Add the lemon zest and juice, then remove from heat.
3. 3. In a blender or food processor, blend the boiled beetroot with the walnuts and Parmesan until you have a velvety cream. If needed, add a little of the reserved pasta water for a smoother texture.
4. 4. Combine the beetroot cream with the warm pasta and mix well. Add salt and pepper to taste.
5. 5. Serve with a few more walnuts, grated Parmesan, and basil leaves.