Boil water in a large pot and add salt.

If not pre-roasted, wrap the beet in foil and roast at 400°F for 40-50 minutes until tender, then cool and peel.

Blend chopped roasted beet with 2 tablespoons of cream until smooth.

Step 1: Cook the pasta in the boiling salted water until just shy of al dente, following package times (usually 10-12 minutes). Before draining, reserve 1 cup of pasta cooking water and then drain the pasta.

Step 2: In a large skillet over medium heat, melt the butter and sweat the shallot for 2 minutes until translucent. Then add garlic and cook for 30 seconds, ensuring the garlic doesn’t brown.

Step 3: Stir the beet puree into the skillet, then add the remaining cream and bring to a gentle simmer for 2-3 minutes to warm through. Whisk in grated Parmesan until smooth; add reserved pasta water a little at a time if the sauce seems thick.

Step 4: Add the drained pasta to the skillet and toss over medium-low heat until coated, about 1-2 minutes. Stir in lemon juice and zest, then season with salt and pepper.

Step 5: Fold in toasted nuts and optional protein just to warm through. Garnish with extra Parmesan and arugula or microgreens.

Step 6: Serve immediately, plating the pasta while warm for optimal presentation.