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"We&amp;#039;re a pasta family, which seems to be a given when there are small children in the house. Usually I try to use pasta as a vehicle for something a little bit adventurous, like ruby beets from the farmers&amp;#039; market and salty, crumbly feta. It doesn&amp;#039;t always work, and often the strange mix-ins end up at the bottom of the kids&amp;#039; bowls. I think, however, the kids took a few nibbles this time.   My favorite way to cook beets is to roast them, but I inevitably give up too soon and they&amp;#039;re a little crunchy. Next time I&amp;#039;ll give medium-sized beets 1 1/2 hour in a 350-degree oven, and I&amp;#039;ll test them with a knife to make sure they&amp;#039;re tender. Once the beets are done, I peel them under cold running water; the rough skin usually slips right off. Last night I cut them in quarters and sliced them, then tossed them with cooked penne, crumbled feta and a little pasta water. It was a good combination, with the sweetness of the beets playing very nicely with the salty feta. Everything gets tinged a little bit pink, but as long as you mean to do it, it&amp;#039;s all good.  All these springtime pasta recipes are from the new edition of Woman&amp;#039;s Day, and they sound irresistible:  Farfalle with Salmon and Mint Spaghetti with Shaved Veggies Mediterranean Pasta with Tomatoes and Arugula \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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