Crimson Beetroot Spaghetti with Parmesan Crisps and Goat Cheese

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### **Ingredients**

* 1 lb spaghetti

* 3 medium beets (roasted until tender, peeled, and chopped)

* cup walnuts (toasted)

* 2 cloves garlic

* cup extra virgin olive oil

* 1 tbsp lemon juice

* 1 cup finely grated Parmesan cheese (for crisps)

* cup crumbled goat cheese

* Salt and black pepper to taste

* Fresh basil or parsley (for garnish)

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### ** Instructions**

1. **Make the Parmesan Crisps:** Preheat oven to 400°F (). Place tablespoon-sized mounds of Parmesan on a parchment-lined baking sheet. Bake for 5–7 minutes until golden brown. Let them cool until crisp.

2. **Make the Beetroot Sauce:** In a food processor, combine the roasted beets, toasted walnuts, garlic, lemon juice, and a pinch of salt. Pulse until finely minced. With the processor running, slowly drizzle in the olive oil until a smooth, thick sauce forms.

3. **Cook and Assemble:** Cook spaghetti in boiling salted water until *al dente*. Reserve 1 cup of pasta water before draining. Return the pasta to the pot over low heat. Add the beet sauce and cup of the reserved pasta water. Toss vigorously until the pasta is coated and creamy.

4. **Finish and Plate:** Stir in half of the crumbled goat cheese just until it starts to soften into the pasta. Serve twirled on plates and top generously with the remaining goat cheese, broken **Parmesan crisps**, and fresh herbs.