Courtesy of Fleishigs Magazine (Issue #59)

Serves: 6

This dish is inspired by Fiori at the Jerusalem First Station (a touristy spot for dining, music and events), which is in walking distance to the Inbal, where we typically stay when we visit Israel.

Ingredients:
1 pound uncooked pasta of choice
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
10 ounces cooked beets
2⁄3 cup whipped cream cheese
1⁄3 cup goat cheese
2⁄3 cup grated Parmesan cheese, plus more for serving
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
Crumbled Tnuva goat cheese, for garnish

Instructions:
1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup pasta cooking water, then drain the pasta and return it to the pot.
2. While the pasta cooks, heat oil in a skillet over medium-low heat. Add garlic and cook until golden brown, 1-2 minutes; set aside.
3. Add cooked beets, cream cheese, Crumbled Tnuva goat cheese, Parmesan, salt, pepper, 1⁄2 cup reserved pasta cooking water and browned garlic (with the oil) to a blender; blend until smooth.
4. Toss beet sauce with cooked pasta to fully coat. If pasta has cooled, stir it over low heat, adding a splash or two of remaining reserved pasta cooking water, as needed, to thin the sauce.
5. Garnish with crumbled goat cheese, toasted walnuts and a drizzle of balsamic glaze. Enjoy!