Cook the pasta as per the instructions on the packet. Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half the sauce into a small ziplock freezer bag, seal and freeze. Now you have another batch of the sauce ready for another meal. Crumble the feta cheese and place in a bowl. Chop the dill and add to the cheese, then drizzle over the lemon juice and mix. Once the pasta is cooked to your liking (I like it a little bit firm), drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. I can’t help but be mesmerized by nature when the colour mixes with the pasta, staining it bright pink. Tip it out on to a serving dish and sprinkle over all the feta and dill mix. Drizzle with a little extra oil for good measure before serving. The frozen sauce will keep for up to 6 months. Store in a labelled ziplock bag.