Farfalle with beetroot cream sauce

300 g farfalle pasta 1 vegetable stock cube 2 medium beetroots (boiled and peeled) 1 garlic clove 100 g grated parmesan 100 ml heavy cream 3 tbsp olive oil Salt Pepper Zest of 1 lemon Juice of ½ lemon 2 tbsp chopped walnuts

Boil the farfalle in salted water with the vegetable stock cube, according to the package instructions, until al dente.

Meanwhile, in a blender, puree the beets with half the parmesan, the cream, garlic, lemon zest and juice, salt, pepper, and olive oil until smooth.

Drain the farfalle, saving about ⅓ cup of the pasta water.

Return the pasta to the pot along with the beet purée. Add a little reserved pasta water if needed to loosen the sauce.

Add the remaining parmesan and stir gently until it melts into the sauce. Adjust salt and pepper to taste.

Serve immediately topped with chopped walnuts.

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Farfalle with beetroot cream sauce

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