Wicked Green & Pink Pasta (Elphaba & Glinda Inspired)

First, cook your pasta according to package directions in salted water. Before draining, reserve 2 cups of the pasta water.

For the green (avocado pesto) sauce: To a blender, add the ripe avocado, raw spinach, fresh basil, lemon juice, 1/4 cup extra virgin olive oil, pine nuts, 5 cloves garlic, 1 tablespoon hot honey, black pepper, red pepper flakes, and 1/2 cup Parmesan cheese. Add about 1 cup of the reserved pasta water, and blend until smooth and creamy. If the consistency is too thick, add more of the reserved pasta water and blend until desired consistency is reached. In a large pan over medium heat, add the cooked pasta and pour in the pesto sauce. Incorporate the pasta in the sauce and cook until just heated through. Serve pasta into bowls, topping with more hot honey or Parmesan cheese if desired.

For the pink (creamy beet) sauce: In a blender add in the 5 whole canned beets, 1 cup ricotta cheese, 1/4 cup extra virgin olive oil, 3 cloves garlic, juice of 1 lemon, 1 teaspoon black pepper, and 1/2 teaspoon crushed red pepper. Blend until smooth. Heat a large pan over medium heat, and pour the beet mixture in. Allow the sauce to warm up, then add in the cooked pasta. Stir to coat all the pasta evenly, adding in some of the reserved pasta water if needed to thin the sauce out. Serve immediately.