Pasta with pink sauce

Add salt and pasta to a saucepan of boiling water. Boil for 4 minutes, then drain, leaving one cup of liquid. Heat a frying pan, add a little olive oil, finely chopped onion, chopped garlic cloves and fry a little. Transfer the contents of the pan to a bowl, add grated boiled and lightly roasted beetroot, the ricotta cheese, a little of the pasta cooking liquid, the goat's cheese, salt, pepper and a tablespoon of olive oil. Blend everything to the consistency of a sauce, adding more pasta liquid as needed. When the sauce has acquired a beautiful pink colour and a lovely sauce consistency, stir it into the pasta. Serve topped with Parmesan cheese and garnish with basil leaves and green pepper hearts for a festive atmosphere.