Wicked Themed Giant Pasta (Green Avocado Pesto & Pink Creamy Beet Sauces)

First step: cook pasta according to package directions and save 2 cups of the pasta water.

For green 💚 sauce (avocado pesto):

To a blender, add the avocados, spinach, basil, lemon juice, extra virgin olive oil, pine nuts, garlic, hot honey, pepper, red pepper flakes, and Parmesan cheese. Add about a 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. 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 up. Serve pasta into bowls.

For pink 💕 sauce (creamy beet):

In a blender add in the beets, ricotta, olive oil, garlic, lemon juice, black pepper, and red pepper. Blend until smooth. Heat a large pan over medium, 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.