Recipe Ingredients
- 1 pound dry linguine, or dry spaghetti
- 1 cup Daisy® Sour Cream
- 3/4 cup grated Parmesan cheese
- 2 cloves, garlic, minced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pistachios
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Recipe Directions
- Fill a large pot with salted water and bring to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water and drain pasta.
- Combine beets, sour cream, Parmesan and garlic in blender and blend, scraping down the sides as needed, until smooth, about 1 minute. Combine beet mixture and pasta in a large straight-sided skillet over medium-high heat. Stir in reserved pasta water, and cook until sauce thickens and coats the pasta, about 2 to 3 minutes.
- Garnish with feta, pistachios and parsley. Serve with lemon wedges and enjoy.
