Cook 8 ounces of pasta according to package directions. Rinse and set aside.
Wash and scrub the beets and trim off the stems. Cover a large baking sheet with aluminum foil. Place the beets in a single layer and drizzle with olive oil. Toss to coat the beets with the oil. Place another layer of foil over the beets and tightly wrap with foil. Roast in the oven at 425 degrees for 1 hour and 15 minutes or until tender (check after 1 hour). Remove from oven.
When the beets have cooled slightly, remove the skins with your hands. Be careful- the beets stain everything red. Cut the beets into sections.
To a food processor, add cooked beets, olive oil, garlic, pine nuts, lemon juice, water, basil, tarragon, sea salt, and black pepper. Process until smooth.
Mix the red beet sauce with the pasta. This pasta will last in the fridge for a day or two, but it’s best served immediately.
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