Whats for lunch? PINK PASTA 🩷‼️ Beets, goat cheese, and walnuts

Ingredients

• ½ log Goat Cheese (soft, room temperature (about 2 oz))
• 2 tbsp Olive Oil (extra virgin)
• ¼ cup Walnuts (lightly toasted and coarsely chopped)
• ½ tsp Salt (to taste)
• 1 clove Garlic (minced)
• 1 tsp Lemon Juice (freshly squeezed)
• 200 g Spaghetti (any long pasta)
• ½ cup Pasta Water (reserved from cooking pasta)

Instructions

1. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 9–10 minutes.

   Time: PT10M

2. Reserve Pasta Water

   Before draining, scoop out ½ cup of the starchy pasta water and set aside in a heat‑proof cup.

   Time: PT1M

3. Drain Pasta

   Drain the spaghetti in a colander and briefly shake to remove excess water.

   Time: PT1M

4. Make Pink Sauce

   In the skillet over low heat, add olive oil and the minced garlic; sauté for 30 seconds until fragrant. Add the softened goat cheese, toasted walnuts, salt, lemon juice, and the reserved pasta water. Stir continuously until the cheese melts and the sauce turns a pink‑purple hue.

   Time: PT5M

5. Combine Pasta and Sauce

   Add the drained spaghetti to the skillet. Toss gently to coat the noodles evenly. Adjust consistency with additional pasta water if needed.

   Time: PT3M

6. Plate and Serve

   Divide the pasta between two plates, drizzle with a little extra olive oil, and garnish with the remaining toasted walnuts.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

12g

Carbohydrates

45g

Fat

18g

Fiber

3g