Cook the pasta in boiling salted water for 7-8 minutes or until al dente. Drain and toss with olive oil.
Cut each beetroot into 8-10 pieces. Peel the garlic and remove the green shoot in the middle. Toast the sunflower seeds in a dry pan until golden brown. Pick the leaves from the basil.
Place the beetroot, garlic, sunflower seeds and basil into a blender along with the salt, pepper and olive oil and pulse until mixed together. If it looks a little dry, add a splash of water until you have the required consistency and blend until you are happy with the texture. Finally, lightly blend most of the goat's cheese into the mix, reserving some for garnish. Season to taste and add a squeeze of lemon juice.
Add the pesto to the pasta, toss through to coat it all and then, using a pair of tongs, twist the pasta into a deep bowl. Finish with a drizzle of olive oil and crumble the reserved goats cheese on top.
«For a much milder flavour use golden or candied beetroot instead of the standard purple beetroot.»