I tend to favor tomato based pastas, but decided to step out of my comfort zone and try a bechamel. It seemed right to balance all of the creaminess with lots of fresh vegetables. Do not be shy with the nutmeg, salt, and pepper in the sauce. If you cannot find trugole, substitute your favorite, meltable, Italian cheese (fontina would be nice). Also, go ahead and substitute golden beets for the red, to create a softer, more sophisticated, plate appeal.

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