Spaghetti alla Barbabietola | Velvety Beetroot Pasta

Gently toast the walnut kernels in a non-stick pan without fat over medium heat for 3 to 4 minutes until fragrant. Then remove from the pan, roughly chop, and set aside.

Bring a large pot of plenty of water to a boil and salt generously with fine table salt. Peel the garlic cloves and roughly chop them. Rinse the lemon with hot water, finely zest some of the peel, and squeeze out 2 tablespoons of juice. Pluck the leaves from the fresh thyme.

Roughly dice the cooked beetroot and place in a blender together with the ricotta, garlic, extra virgin olive oil, lemon juice, and half of the grated parmesan (or puree with an immersion blender in a tall container). Blend everything into a velvety-smooth, vibrant pink-red cream. Season to taste with salt and freshly ground black pepper.