beet pasta - TK

Ingredients

• 8 ounces pasta, cooked and drained (I used Barilla Chickpea Rotini to make this gluten free as well)
• 13 ounces cooked red beets that have skins removed and chopped into quarters.
• 1 red chili pepper (like Fresno), roughly chopped
• 2 garlic cloves, peeled and roughly chopped
• 1/4 cup olive oil
• course sea salt to taste (close to 1 teaspoon)
• 1 large handful fresh basil
• 2 ounces goat cheese (optional & omit for a vegan dish)