Blue Cheese & Beet Pasta

This would also be good with diced and roasted winter/acorn squash
Another variation~golden beets, 1 bulb of roasted garlic mixed in with the cream cheese sauce. SO yummy!

3-4 medium sized beets
1/2 cup toasted pine nuts
1/2# pasta (we like farfalle or penne)
3 oz cream cheese
about a half cup of pasta cooking liquid
4 oz blue cheese crumbles (or goat cheese or feta)
1/4 tsp sage
dash black pepper and salt
1 clove garlic
1 Tbs red wine vinegar

1. trim, wash, and wrap beets in tinfoil with a dash of olive oil and salt and pepper. Roast in oven at 375 for 45 minutes. Cool, peel, and dice.
2. Cook pasta to al dente~SAVE COOKING LIQUID IN BOWL when draining pasta.
3. Over medium heat, melt cream cheese with approximately a half cup of cooking liquid to make a thick sauce (think alfredo) Add remaining ingredients, pasta, and beets.
4. Top with toasted pine nuts.

Serves 4