Holy crap. This sauce is so explosively magenta that I feel more like I should paint with it than eat it. BUT, it is also incredibly delicious, so eat it I shall.
It’s best to roast the beets for this the night before, all casual-like. That way it will take you pretty much as long as it takes you to boil the pasta to prepare the rest of the dish. If you’re good at multi-tasking you can put your water on to boil for the pasta at the same time you start making the sauce, and when it comes time to throw in the pasta to cook you can steam your broccoli, and by the time the pasta is done your sauce and broccoli should also be ready to serve. Viola!
3 beets, washed and tops and tails removed
2 cloves garlic
2/3 c raw unsalted cashews
1/3 c raw unsalted walnuts
1/2 tsp salt (or more to taste)
1/2 tsp pepper
1 Tbs fresh lemon juice
1/2 cup water
1 bunch broccoli, washed and trimmed into florets
1 bag pasta (shape and type of your choice. I prefer brown rice penne)
Roast the beets:
Preheat oven to 375 degrees F.
Cut the beets into quarters, wrap the whole shebang in foil and put in the oven for 1-1/4 hours or until beets are tender. When they are cool enough to handle you can start making your sauce.
Throw everything but the pasta and the broccoli in a blender/food processor/Vitamix (yeah Vitamix!) and blend til creamy.
Steam the broccoli (I’m assuming you know how to do this. If not, Google is your friend)
Cook the pasta
Serve the broccoli on top of the pasta and drizzle the whole thing with the beet sauce. It is going to look absolutely craaaazy because of the color of the beet sauce. Eat it anyway. Yum!