Roast the Beets

• Preheat oven to 375°F.
• Place quartered beets on a baking sheet.
• Drizzle with olive oil and sprinkle with salt.
• Roast for 45 minutes or until fork-tender.
• Let cool slightly before blending.

Cook the Pasta

• Bring a large pot of well-salted water to a boil.
• Cook rigatoni until al dente, according to package instructions.
• Reserve 3/4 cup pasta water, then drain.

Make the Beet Sauce

• Add roasted beets, goat cheese, feta, garlic, olive oil, and a pinch of salt to a blender or food processor.
• Blend until smooth.
• Slowly add reserved pasta water until the sauce is creamy and pourable.

Brown Butter Sage

• In a small skillet over medium heat, melt butter until it begins to foam.
• Continue cooking, swirling the pan, until butter turns golden brown and smells nutty.
• Add fresh sage leaves and fry for 30–60 seconds until crisp.
• Remove from heat immediately to prevent burning.

Combine and Serve

• Toss al dente rigatoni with beet sauce until evenly coated.
• Serve warm topped with brown butter sage, chopped pistachios, crumbled goat cheese, and a drizzle of Carapelli olive oil.