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Roasted Beet-Almond Spaghetti
Ingredients
  • 1 bunch of red beets (3 beets)
  • Olive oil
  • Salt and pepper
  • 2 tablespoons water
  • 3 garlic cloves
  • ½ cup almonds, toasted
  • 1 lemon, zested and juiced
  • ⅓ cup Parmesan
  • ¼ cup olive oil
  • 2 tablespoons butter
  • ¼ cup shallots, sliced
  • 2 garlic cloves, sliced
  • 8 ounces spaghetti
  • subheading: To garnish:
  • Chopped parsley
  • Shaved Parmesan
  • Lemon zest
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