Step 1

Bring a medium pot of salted water to a boil and add the beets. Boil until fork tender, 15 to 20 minutes.

Step 2

Drain and rinse the beets with cold water and, using your fingers, rub the skin off the beets. Chop the beets into quarters and place them in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse until you have a smooth bright pink spread.

Step 3

Using a spatula, fold in the Parmesan and season with salt. Set aside.

Step 4

Bring a large pot of salted water to a boil and cook the spaghetti to al dente, according to package directions.

Step 5

Rinse the spaghetti with cool water and drain well. Toss the spaghetti with the pesto and serve immediately. Garnish with extra Parmesan and the chopped pistachios.