Cod with Beet Pesto Pasta

In a large pot cook spaghetti al dente according to package directions. Reserve ½ cup of the pasta water. Drain pasta; return to pot. (If pasta appears dry, gradually add reserved water andtoss to coat until moist.)

Meanwhile, for the pesto, in a food processor combine beets, garlic, walnuts and Parmesan; pulse until finely chopped. With food processor running, gradually add 2 tablespoons of the oil, adding an additional tablespoon of oil if necessary. Process until smooth. Season with salt and pepper to taste. Add pesto to spaghetti; toss to coat.

Pat fillets dry with paper towels; season with salt and pepper to taste. Heat remaining 1 tablespoon oil over medium-high heat. Add cod to skillet; cook 4 to 6 minutes per side or until fish flakes easily with a fork. Drizzle fillets with lemon juice.

To serve, spoon spaghetti evenly onto 4 plates, top with fish, and serve.