Peel some beets and boil until soft. Drain and puree using a blender. Put aside ( if you want to cheat, a can of organic cooked beets will do or boiled beets in the fresh vegetable isle).

In a large frying pan or med sauce pot heat a splash of olive oil and brown some sliced garlic.

Add the pureed beets and continue to cook for about 5 minutes stirring from time to time.Season with salt and pepper.Shut off the fire and put aside.

Boil the penne in salted water. One minute before removing the pasta,add the shrimp to the boiling pasta so they cook through( about 1 to 2 minutes).Drain and add to the pasta and shrimp to the beet pesto. Toss a good handful of parmigiano, a splash of olive oil, salt/pepper, fresh chopped parsley and serve. Top with or without the coconut shavings.