Spaghetti with Arugula Pesto, Golden Beets, Goat Cheese and Toasted Walnuts

Bring a small pot of salted water to a boil.

Meanwhile prepare an ice bath (a bowl full of ice and water).

Plunge all of the arugula into the boiling water and leave it for about 10 seconds. Using a slotted spoon or Chinese spider, immediately pull all of the arugula out of the boiling water and plunge it into the ice bath.

Put the garlic cloves, the juice of the lemon and the arugula into the jar of a blender. Add the olive oil.
Puree the pesto on high for about 2 minutes or until the pesto is very smooth and very bright green. Salt and pepper to taste.

Bring another large pot of salted water to a boil.

While you are waiting for the water to boil, cut the beets into ¼” pieces. Set aside.

In a large sauté pan, add the 2 Tablespoons of olive oil, and heat over medium. Add the shallots and sweat until tender. Add the beets to the shallots and the oil, stirring to coat the beets with the oil.

Add the spaghetti to the boiling water.

While the pasta is cooking, pour ½ cup of water into the beets and let them simmer for the full 10 minutes. Add kosher salt to taste.

Drain the spaghetti. In a bowl or the pasta pot, add the pesto to the spaghetti and toss to coat. Place the pasta on a platter and spoon the golden beets over the top of the spaghetti. Sprinkle the goat cheese over the top of the beets and the spaghetti and then add the toasted walnuts.