1+1/2 cups Cooked Rotini Pasta, organic
1+1/2 cups Broccolini, organic
2-3 Beets, medium, roasted organic
1/2 cup Pistachios, roasted or dehydrated
3 Tbsp. Olive Oil, organic
1/4 tsp. Sea Salt
Clean the Beets, toss with 2 Tbsp. of the Olive Oil, and place on a parchment lined baking sheet. Bake at 350º for 30-40 minutes, remove, and set aside. While the Beets are roasting you can prepare the following: Steam the Broccolini until lightly tender, and then set aside. Toast the nuts slightly in a stovetop skillet until lightly toasted. Keep an eye on them as they brown quickly (If you have a dehydrator this works nicely as well, however it must be done ahead of time). Cook the Pasta until al dente (reserving a few Tbsp. of the water). When the Beets have cooled slightly, remove the skins, quarter and slice. While the pasta is still warm, toss it together with the Beets, adding the remaining Tbsp. of Olive Oil (If it seems a little dry, you may add 1-2 Tbsp. of the pasta water). The Beets will stain the pasta to a beautiful color. Once the Rotini and Beets have incorporated, and a beautiful magenta color is spread throughout, you can blend in the Broccolini, and sprinkle the Pistachios on top. Enjoy!