1 lb (455 g) small pasta (bow ties, orecchiette or penne)
1 Tbsp (10 g) poppy seeds
Cream (optional)
INSTRUCTIONS
Soak the golden raisins in ½ cup hot water with a squeeze of lemon for 10 minutes or until they are plump. Strain the raisins, saving the water.
In a food processor, purée the beets with the olive oil, raisin water and a good pinch of salt and pepper until very smooth. If you like dairy, toss in a glug of cream.
Boil the pasta in well-salted water and drain. Toss the pasta with the beet purée (to warm and coat), soaked raisins and poppy seeds. Transfer to a serving platter or individual bowls. Drizzle with additional olive oil.