Boil the beets in salted water for 30-35 minutes until soft
Drain and peel the beets, then cut into chunks
Soak the cashews in boiling water for a few minutes
In a blender, blend the beets, soaked cashews, feta, lemon juice, olive oil, garlic, salt, chili flakes, and Italian seasoning
Cook the pasta and reserve some pasta water
Add the pasta to the beet sauce and toss to coat, adding more pasta water as needed to reach desired consistency
Serve the pasta topped with ricotta cheese, chopped basil, and mashed pistachios
