RECIPE: Beet and Goat Cheese Pasta from Cliff’s Taphouse

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Beet and Goat Cheese Pasta from Cliff’s Taphouse


  • Spaghettini
  • Beet Puree (roasted beets, pureed with lemon juice)
  • Zucchini
  • Crumbled Goat Cheese
  • Chopped Walnuts


  1. Cook up the spaghettini.
  2. Throw a handful of chopped zucchini into a pan and saute for a a minute or two.
  3. Heat up the beet puree in a pan, and then add the spaghettini, stirring to get the pasta to soak up as much of the puree as possible.
  4. Start layering the dish, with a portion of the spaghettini and beet puree followed by zucchini, goat cheese, chopped basil, and walnuts. Repeat for a second layer and serve.

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