How to Make Homemade Pasta with Beet & Pesto

Beet Pasta with Goat Cheese, Green Pesto & White Wine Sauce Recipe - Ingredients: 4 oz Goat cheese 1/4 cup heavy cream 1/4 cup ricotta 1/4 cup parmesan cheese 1 bunch chopped mint zest from 1 orange 2 garlic cloves 1/2 cup toasted nuts 1 cup basil 1 cup parsley 3 tbsp grated parmesan cheese 6 tbsp extra virgin olive oil 4 tbsp salt 1 pound Red (beet) egg pasta dough 1 cup dry white wine 2 spring fresh thyme 1 cup butter zest of 1 lemon Steps: 1. Mix all ingredients and put in a pastry bag. keep in the fridge until needed 2. Process everything in a food processor and reserve with a thick layer of olive oil on top 3. Roll the pasta sough into thin 1/8 width sheets. 4. Fill with the goat cheese filling using the piping bag. 5. Cut in squares and roll each scarpinocc, and make a small dent on each one. 6. Boil in salted water for three minutes. 7. Meanwhile, melt the butter in a hot skillet, add the thyme and lemon zest. 8. Deglaze with the white wine and add the cook pasta, along with some of the pas