Sautéed Beetroot Spaghetti | Italian Pasta with Goat Cheese and Walnuts

Bring a large pot of plenty of water to a boil for the pasta, then salt generously. Peel the fresh beetroot and cut into small, half-centimeter cubes (or coarsely grate it). Crush the garlic cloves and finely chop the fresh rosemary leaves. Toast the walnut kernels in a dry pan for 2-3 minutes until fragrant, then set aside to cool and coarsely crush.

Heat the olive oil and butter in a deep, wide pan. Add the chopped beetroot and sauté over medium heat for 5-6 minutes until it starts to caramelize and soften. Stir in the crushed garlic and finely chopped fresh rosemary, then cook for another 1 minute until wonderfully fragrant. Season to taste with salt, freshly ground black pepper, and a splash of fresh lemon juice.

Meanwhile, cook the spaghetti in the boiling water until al dente (1 minute less than indicated on the package). Before draining, ladle out 1 cup of starchy cooking water. Transfer the pasta directly into the pan with the beetroot, add half a cup of cooking water, and toss and stir continuously for 1-2 minutes so that the pasta takes on the deep ruby-red color of the beetroot and forms a creamy sauce.