#symphonyofflavors

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The earthy sweetness of roasted beets and the nutty flavor of toasted walnuts come together in this colorful pasta dish to make a delightful symphony of flavors. With pasta and Parmesan cheese, it's a simple but classy dish that's great for any event.

Ingredients: 8 oz pasta. 2 medium beets, peeled and cubed. 1/2 cup walnuts, chopped. 2 tbsp olive oil. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add 1 tablespoon of olive oil, salt, and pepper to cubed beets and toss them. Place them in a single layer on a baking sheet and roast for 25 to 30 minutes, or until they are soft. Toast the chopped walnuts over medium-low heat in a different pan for about three to four minutes, until they smell good. Put away. Follow the directions on the package to cook the pasta until it is al dente. Save a quarter cup of the pasta water. Put the rest of the olive oil in a large skillet and heat it over medium-low heat. Add the minced garlic and cook until it smells good. To the skillet, add the cooked pasta, the roasted beets, the toasted walnuts, and the pasta water that you set aside. Toss to mix and heat all the way through. Add pepper and salt to taste. Add the grated Parmesan cheese to the pasta and mix it around some more. Before serving, sprinkle with fresh parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

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