Linguine with Beets and Goat Cheese

Ingredients

Linguine

12 ounces

Beets

2 medium, peeled and diced

Garlic

2 cloves, minced

Olive oil

3 tablespoons

Goat cheese

4 ounces, crumbled

Fresh basil

1/2 cup, chopped (plus extra for garnish)

Salt

to taste

Freshly ground black pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced beets and sauté for about 15 minutes, or until they are tender and slightly caramelized.
3. Stir in the minced garlic and cook for an additional minute, until fragrant.
4. Add the cooked linguine to the skillet with the beet mixture. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
5. Remove from heat and gently fold in the crumbled goat cheese and chopped basil, stirring until the cheese slightly melts and coats the pasta.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional fresh basil and goat cheese as desired.