Pasta with Beets, White Beans, and Pine Nuts

What You Need
Pasta (mine is TJ's organic brown rice pasta fusilli)
1 can white beans
2-3 beets, depending on size
handful of pine nuts
evoo
parmesan cheese

How to Make It

1. Pasta. In my variation here, I used a brown rice pasta, which is gluten free. I haven't done too much research on it, but I have a feeling that brown rice flour is generally healthier than wheat flour, and I really like its flavor. It's kindof chewy, definitely worth a try. But really, any pasta will work with this recipe! Make as usual - boil water, add pasta, you know the deal.

2. While the pasta is cooking, prep the other ingredients. White beans should be drained and rinsed, and heated if desired. For the beets, it is your choice if you want to use fresh beets, or already prepared ones. Beets are one of my favorite veggies, but they take around 30 minutes to make (just boil in water), and then they make a mess in the kitchen when cutting them up. To save time, I bought pre-cooked and peeled beets at TJ's (although I've seen them at other places), and just chopped them up!

3. Combine the pasta with the beets and white beans, and then sprinkle the pine nuts, parmesan cheese, and olive oil on top!