Farmers Market Spaghetti with Beet Balls

• 1 whole Red Beet, Peeled
• 1/2 cups Chickpeas
• 1/2 cups Walnuts
• 2 Tablespoons Tahini Sauce
• 2 whole Scallions
• 1/4 teaspoons Garlic Powder
• 1/2 teaspoons Cumin
• Salt And Pepper, to taste
• 1/2 pounds Thick Spaghetti
• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 1 clove Garlic, Peeled And Minced
• 2 whole Carrots, julienned
• 2 whole Zucchini, Julienned
• Shaved Parmesan (optional)

1. Preheat oven to 375 degrees F.
2. Add beet, chickpeas, walnuts, tahini sauce, scallions, garlic powder and cumin to a food processor and puree until thoroughly combined.
3. Season to taste.
4. Form 1-ounce balls (I used a scoop) and place on a baking sheet lined with parchment paper.
5. Bake for 30 minutes.
6. Cook pasta in salted boiling water according to package directions.
7. While pasta is cooking, heat olive oil and butter in a large saute pan.
8. Add garlic and cook for 30 seconds, being careful not to burn it.
9. Add julienned carrots and zucchini and toss together, cooking for an additional minute.
10. Add the cooked drained pasta and toss to combine.
11. Serve with the beet balls and some shaved Parmesan cheese if desired.

red, chickpeas, walnuts, tahini sauce, scallions, garlic, cumin, salt, olive oil, butter, clove garlic, carrots, zucchini

Taken from tastykitchen.com/recipes/main-courses/farmere28099s-market-spaghetti-with-beet-balls/ (may not work)