Directions

1. In a large saucepan, wilt the onion in the butter, add the wine and reduce by half.
2. Add the beets and the cream and simmer for 5 minutes, stirring.
3. In a large pot, cook the pasta al dente, following package directions. Drain, add to the sauce and season to taste with salt and pepper.
4. Add the lemon juice and zest and the shredded basil, tossing gently to combine.
5. Serve immediately on heated plates, garnished with a spoonful of cheese and some basil.