2 medium beets
1 tsp. caraway seeds
2 green onions
1 bunch chives
1 oz. walnuts
2 Tbs. creme fraiche or sour cream
2 tsp. lemon juice
4 oz. feta cheese
Cook beets, covered, in enough water to cover generously, over medium heat until tender, about 40 to 50 minutes. (I usually wrap them in foil and bake in the oven for an hour).
Peel beets, chop into cubes and puree in food processor with caraway seeds.
Clean green onions and chop finely.
Cut chives into rings.
Break walnuts into small pieces (I usually toast them in the oven for a few minutes too).
Boil water and add pasta, cook until al dente. Reserve 3-4 Tbs. of cooking water.
Heat beet puree with green onion, walnuts, creme fraiche, reserved pasta water, salt, pepper, and lemon juice on stovetop.
Drain pasta and mix into beet mixture.
Mix chives and crumbled feta cheese together. Sprinkle on top of pasta to serve.