Rub the beetroot and garlic in balsamic vinegar, 2 Tbsp of the olive oil and salt and pepper. Add peeled, whole garlic cloves to the mix and wrap the beetroot and garlic into a little tinfoil parcel. Let it cook for approximately 40-50 minutes.
Puree the beet and garlic mixture in a blender or food processor.
Add the lemon juice, zest, the rest of the olive oil, Parmesan and the basil and whiz to a puree.
Cook your pasta according to packet instructions. 2 minutes before the pasta will be al dente, add the beetroot leaves to the cooking water, they should be limp but still crunchy when done.
Drain the pasta and mix in your beetroot sauce.
Top with goat’s cheese for an edge to the tanginess of the lemony pasta.