RECIPE: Beet and Goat Cheese Pasta from Cliff’s Taphouse

Beet and Goat Cheese Pasta from Cliff’s Taphouse

Ingredients:

• Spaghettini
• Beet Puree (roasted beets, pureed with lemon juice)
• Zucchini
• Crumbled Goat Cheese
• Chopped Walnuts

Directions:

1. Cook up the spaghettini.
2. Throw a handful of chopped zucchini into a pan and saute for a a minute or two.
3. Heat up the beet puree in a pan, and then add the spaghettini, stirring to get the pasta to soak up as much of the puree as possible.
4. Start layering the dish, with a portion of the spaghettini and beet puree followed by zucchini, goat cheese, chopped basil, and walnuts. Repeat for a second layer and serve.