Crushed Beets & Whole Wheat Spaghetti

Meanwhile, halve, peel, and thinly slice the red onion. Mince or grate 1 garlic clove and crush 1 garlic clove with the side of your knife. Zest and halve the lemon. Thinly slice the basil leaves and reserve the stems.

Roughly chop the beets. In a medium bowl, mash the beets with a fork or potato masher until completely smooth. Mix in ½ tablespoon olive oil, the minced garlic, and a pinch of salt and pepper.

Heat a large pan over medium heat, then add the hazelnuts and cook, tossing, until fragrant, 2-3 minutes. Set aside to cool, then roughly chop.

In the same pan you toasted the hazelnuts in make the basil oil: heat 2 tablespoons olive oil over medium heat along with the basil stems and crushed garlic. Cook for 2-3 minutes, until fragrant. Set basil oil aside in a small bowl.

In the same pan, add the onion and cook, tossing, for 5 minutes, until soft. Season with salt and pepper. Add the beet mixture, pasta, pasta water, and a squeeze of lemon to the pan. Cook, tossing until thoroughly coated. Season to taste with salt and pepper.