From My Bowl

0 Cook the Pasta: Add 1 tablespoon of salt to a large pot; fill with water and bring to a boil. Add the pasta and quartered beet to the water and cook until the pasta is al dente, according to package instructions. While the pasta is cooking, remove and reserve 1 cup of the pasta water. Drain the pasta, but do not rinse; set aside.
1 Toast the Walnuts: In the meantime, warm 1 tablespoon of oil in a sauté pan over medium heat. Add the walnuts; toast for 3 to 5 minutes, until fragrant and golden, stirring occasionally. Transfer to a paper towel-lined plate and set aside. Quickly wipe any leftover walnut bits out of the pan and return to the stove.
2 Aromatics: Warm another tablespoon of oil in the sauté pan. Add the shallot and sauté for 2 to 3 minutes, until translucent. Add the garlic, thyme, and cumin; sauté for 1 additional minute, until the garlic is fragrant but not yet brown. Remove from the heat.
3 Blend the Sauce: Transfer the shallot mixture to a blender along with the boiled beet, half of the toasted walnuts, the remaining 2 tablespoons of oil, lemon juice, 1 teaspoon of salt, and 1/2 cup (120 ml) of the reserved pasta water. Blend on high for 45 to 60 seconds, until the sauce is completely smooth. Add additional pasta water as necessary to thin the sauce out.
4 Combine: Add the drained pasta to the same sauté pan over medium heat, then add in the blended sauce. Stir well to combine and cook only until the pasta is warm.
5 Serve: Transfer the pasta to serving dishes and top with the remaining walnuts, plus any additional toppings as desired. Serve warm; leftovers will keep in the fridge for up to 3 days.