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Silky beet puree and creamy goat cheese team up with hazelnuts to create a beet "butter" that's fantastic on linguine.

Steer clear of Americanized, fat-laden carbohydrate bombs disguised as Italian food, and get back to basics. Food writer, blogger and registered dietician Alexandra Caspero has a new collection of recipes out that strips your pasta of all things excessive, while leaving the flavor, toothsome texture and healthy ingredients you love.

This unique pasta dish is one of my husband’s absolute favorites. The shocking pink color is a fun twist on traditional Italian and features one of my most beloved vegetables, the beet.

Roasted beets are pureed with goat cheese and hazelnuts to create a thick, creamy paste that melts into hot pasta. After cooking the pasta, make sure to reserve the remaining pasta water to add to the linguine and beet puree. The pasta water contains excess starches that help the sauce cling to the noodles, coating every strand. For a beautiful appetizer, try this beet butter puree on toasted crostini.

Reprinted with permission from Fresh Italian Cooking for the New Generation