Roasted Beet Pasta With Pistachio Sauce

INGREDIENTS:
10 oz cooked linguine pasta
1 pound beets
2 garlic cloves sauteed
1 cup pistachios
1/2 cup olive oil
Parmesan cheese for garnish

DIRECTIONS:
1. Roast beets by wrapping them in aluminum foil and roasting for 1 hour at 350 degrees.
2. Peel and dice beets and set aside.
3. In a food processor, puree pistachios and oil until it makes a thick paste.
4. To assemble the pasta, saute garlic in olive oil until fragrant.
5. Next add beets and pistachio paste to the pan to heat through. Toss sauce with pasta and garnish with Parmesan cheese.