Bright & Creamy Beet Ricotta Cheese Pasta
Directions
- 1Preheat oven to 400 degrees and line a sheet pan or dish with foil.
- 2Wash beets well then drizzle 1 tbsp olive oil, salt and pepper on them and rub together.
- 3Wrap the beets tightly with foil then place them on the sheet pan.
- 4Do the same thing with the garlic cloves and shallot.
- 5Cook beets, shallot and garlic in oven for 35-40 min until beets are tender. The shallot and garlic will be ready in 30 min.
- 6Boil salted water for the pasta while the beets cook.
- 7Once beets are cool to touch, rub the skin together with a paper towel until the skin comes off or you can use a peeler.
- 8Add 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.
- 9Pour the beet mixture into a pan to warm up a little, using more pasta water to thin out if needed.
- 10Add the drained pasta to the sauce and mix together until combined, adding more pasta water if needed.
- 11Add the other 1 cup of whipped ricotta and lemon zest to a small food processor and blend until creamy.
- 12Top 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 beets
- 2 tbsp olive oil
- 1 shallot
- 4 garlic cloves
- 2 cups ricotta cheese whole milk
- 0.5 cup Parmesan cheese
- 1 lemon
- 0.25 tsp nutmeg
- 0.5 tsp salt
- Pepper
- 0.5 cup reserved pasta water
- whipped ricotta
- Crushed pistachios
- Parmesan cheese
- fresh mint
- Olive oil
- 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.
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