Roasted Beet Pasta

0 Preheat the oven to 375 F
1 Peel and dice the beets into 1 inch pieces, you'll need about 1 cup cubed pieces. Add them to a baking tray and drizzle with olive oil and a pinch of salt
2 Roast the beets for about 30-35 minutes, they don't need to be completely soft
3 While they're cooking, cook your pasta as instructed on package and reserve 1 cup of pasta water before draining. I like to cook my pasta al dente for best results
4 Once the beets are ready, add them to a blender with 1/2 cup pasta water, the cashews, ricotta, 1/2 tsp salt, lemon juice, 1 tsp of olive oil and garlic. Blend until smooth. Taste and adjust salt if needed. Add more water as needed to thin out the sauce.
5 Heat a large pan or pot over medium/low heat and pour in the beet sauce. Cook for about 1 minute
6 Lower the flame and add in the pasta. Stir well until all of the pasta is coated. If preparing ahead, I suggest mixing the pasta into the sauce right before serving for best results. If reheating, you may need to add a little extra water or milk to the thin out the sauce. 
7 Serve warm topped with chopped nuts, fresh herbs and crumbled feta cheese.