Bright & Creamy Beet Ricotta Cheese Pasta

40 mins
Serves 1
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Directions

  1. 1Preheat oven to 400 degrees and line a sheet pan or dish with foil.
  2. 2Preheat oven to 400 degrees and line a sheet pan or dish with foil.
  3. 3Preheat oven to 400 degrees and line a sheet pan or dish with foil.
  4. 4Wash beets well then drizzle 1 tbsp olive oil, salt and pepper on them and rub together.
  5. 5Wash beets well then drizzle 1 tbsp olive oil, salt and pepper on them and rub together.
  6. 6Wash beets well then drizzle 1 tbsp olive oil, salt and pepper on them and rub together.
  7. 7Wrap the beets tightly with foil then place them on the sheet pan.
  8. 8Wrap the beets tightly with foil then place them on the sheet pan.
  9. 9Wrap the beets tightly with foil then place them on the sheet pan.
  10. 10Do the same thing with the garlic cloves and shallot.
  11. 11Do the same thing with the garlic cloves and shallot.
  12. 12Do the same thing with the garlic cloves and shallot.
  13. 13Cook beets, shallot and garlic in oven for 35-40 min until beets are tender. The shallot and garlic will be ready in 30 min.
  14. 14Cook beets, shallot and garlic in oven for 35-40 min until beets are tender. The shallot and garlic will be ready in 30 min.
  15. 15Cook beets, shallot and garlic in oven for 35-40 min until beets are tender. The shallot and garlic will be ready in 30 min.
  16. 16Boil salted water for the pasta while the beets cook.
  17. 17Boil salted water for the pasta while the beets cook.
  18. 18Boil salted water for the pasta while the beets cook.
  19. 19Once beets are cool to touch, rub the skin together with a paper towel until the skin comes off or you can use a peeler.
  20. 20Once beets are cool to touch, rub the skin together with a paper towel until the skin comes off or you can use a peeler.
  21. 21Once beets are cool to touch, rub the skin together with a paper towel until the skin comes off or you can use a peeler.
  22. 22Add all of the ingredients, including 1 cup of ricotta and 1/3 cup of the reserved pasta water, to a blender and blend until it reaches a smooth consistency.
  23. 23Add all of the ingredients, including 1 cup of ricotta and 1/3 cup of the reserved pasta water, to a blender and blend until it reaches a smooth consistency.
  24. 24Add all of the ingredients, including 1 cup of ricotta and 1/3 cup of the reserved pasta water, to a blender and blend until it reaches a smooth consistency.
  25. 25Pour the beet mixture into a pan to warm up a little, using more pasta water to thin out if needed.
  26. 26Pour the beet mixture into a pan to warm up a little, using more pasta water to thin out if needed.
  27. 27Pour the beet mixture into a pan to warm up a little, using more pasta water to thin out if needed.
  28. 28Add the drained pasta to the sauce and mix together until combined, adding more pasta water if needed.
  29. 29Add the drained pasta to the sauce and mix together until combined, adding more pasta water if needed.
  30. 30Add the drained pasta to the sauce and mix together until combined, adding more pasta water if needed.
  31. 31Add the other 1 cup of whipped ricotta and lemon zest to a small food processor and blend until creamy.
  32. 32Add the other 1 cup of whipped ricotta and lemon zest to a small food processor and blend until creamy.
  33. 33Add the other 1 cup of whipped ricotta and lemon zest to a small food processor and blend until creamy.
  34. 34Top the pasta with whipped ricotta and other toppings: Parmesan, olive oil, fresh mint, pistachios, salt and pepper.
  35. 35Top the pasta with whipped ricotta and other toppings: Parmesan, olive oil, fresh mint, pistachios, salt and pepper.
  36. 36Top the pasta with whipped ricotta and other toppings: Parmesan, olive oil, fresh mint, pistachios, salt and pepper.

Ingredients

  • 1 pound pasta of choice
  • 1 pound pasta of choice
  • 1 pound pasta of choice
  • 1 pound beets
  • 1 pound beets
  • 1 pound beets
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 cups ricotta cheese whole milk
  • 2 cups ricotta cheese whole milk
  • 2 cups ricotta cheese whole milk
  • 0.5 cup Parmesan cheese
  • 0.5 cup Parmesan cheese
  • 0.5 cup Parmesan cheese
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • Pepper
  • Pepper
  • Pepper
  • 0.5 cup reserved pasta water
  • 0.5 cup reserved pasta water
  • 0.5 cup reserved pasta water
  • whipped ricotta
  • whipped ricotta
  • whipped ricotta
  • Crushed pistachios
  • Crushed pistachios
  • Crushed pistachios
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • fresh mint
  • fresh mint
  • fresh mint
  • Olive oil
  • Olive oil
  • Olive oil
  • Flaky sea salt
  • Flaky sea salt
  • Flaky sea salt

Equipment

ovensheet panfoilpaper towelpeelerblenderpansmall food processorpot

Tips

  • Use any pasta shape or style you want.
  • If you don’t have time to roast beets, you can use pre-steamed ones.