Roasted Beet and Goat Cheese Pasta with Beetroot Pesto

Sometimes you feel just a little bit fancy. 

But then you go to make dinner and all you want is pasta, which is usually, you know, not so fancy.

Okay, maybe I'm the only one who's ever had this problem. 

Luckily, I'm creative (most of the time) and quick on my feet (some of the time) and classy (okay, almost never, but whatever). And I can always create a pasta dish to suit any and every moment.

 

Pro Tip: If your hands look like you may have murdered someone, it's okay, we all know you didn't... Right? Let's move on.

 Pro Tip: This dish is better when made in heels. It helps you get your fancy on.

Pro Tip: If you accidentally serve yourself too large of a portion, eat it all anyway. 

Pro Tip: Swirling your pasta on your fork means you have manners. Fact. And even eating the entire forkful of pasta in one messy, excessively large bite can't take that away, no matter what anyone says.

Roasted Beet and Goat Cheese Pasta with Beetroot Pesto
Serves 4-6
 
Beets (about 3-6, depending on size)
1 Tbs Olive oil
1lb pasta
1/2-1 cup beet tops/leaves
1/4 cup toasted pine nuts
5-10 fresh basil leaves
juice of 1/2 lemon
1/4 cup Parmesan cheese 
1-2 cloves garlic
salt and pepper
olive oil
2 cups arugula
4-5 oz goat cheese

Preheat oven to 400 degrees. Wash beets. Cut off beet tops and set aside. Cut beets into bite size cubes, toss with olive oil, salt and pepper to taste, and place on baking sheet. Bake for about 45 minutes or until dark, caramelized, and tender.

Cook pasta according to directions while beets bake.

For the beetroot pesto, add beet greens, basil, pine nuts, parmesan, garlic, lemon juice, salt and pepper into your food processor. While the processor is on, drizzle olive oil through the top funnel, add enough oil to give pesto desired consistency.   

Toss cooked pasta with enough pesto to coat, roasted beets, arugula and goat cheese. Serve.