Honey Roasted Beet & Goat Cheese Pasta

1. Preheat your oven to 400F.

2. On a lined baking sheet, spread out your chopped beets and onion. Drizzled with 1 Tbsp of Olive Oil, 1 Tbsp of BeeMaid Honey and season with salt and pepper as desired.Toss the vegetables in the oil and honey until coated. Slice the top of the head of garlic, exposing the cloves. Wrap the garlic head in tin foil and then drizzle 1/2 Tbsp of Olive oil on top. Wrap in the foil completely and then place on the baking tray along with the other vegetables. Bake together for 25 minutes. 

3. Allow your roasted veggies and garlic to cool for 5-10 minutes then place in a food processor or blender (squeezing out the cooked cloves from the garlic head). Add in half of the goat cheese, the vegetable broth and the remaining olive oil and BeeMaid Honey. Continue to blend until thick and smooth, gently scraping the sides with a spatula if needed between blends). 

4. Cook your pasta al dente based on package instructions. Once cooked, drain and reserve 1 cup of the hot pasta water. Add the water to the pasta sauce mixture and blend once more. Add salt and pepper to taste.

5. In a large bowl, add the beet sauce to the pasta and toss with salad tongs until the pasta is fully coated. Add in the goat cheese and basil and toss once more. Garnsih with the crushed pistachios and serve.