Creamy beat ricotta pasta with an organic splash of pink is just the perfect dish for girl dinners! This recipe makes about 4 servings. Double or half the recipe to adjust serving size.
Ingredients:
♡ 1 Package Rigatoni pasta
♡ 3 Small beets or 1 large beet
♡ 2 TBSP olive oil
♡ Pinch of nutmeg
♡ 1/4 tsp black pepper
♡ 1 Garlic clove
♡ 2 TBSP lemon juice
♡ 1 TBSP honey or agave
♡ 1 Cup ricotta cheese + extra for topping
♡ 1/2 cup+ reserved pasta water
♡ 1/4 cup chopped pistachios
♡ Fresh mint for topping
♡ Salt and pepper, to taste
•
Instructions:
- Preheat oven to 400°F. Place the beets in a baking dish and roast for 35–40 minutes, or until a fork easily pierces through them.
- While the beets roast, cook the pasta according to the package directions.
- Once the roasted beets have cooled, peel off the skins—they should slip off easily. Transfer the peeled beets to a high-powered blender or food processor. Add the olive oil, nutmeg, ricotta, black pepper, garlic clove, lemon juice, and honey or agave. Blend until the mixture becomes smooth and creamy, adding a splash of the reserved pasta water as needed to reach desired consistency.
- Drain the cooked pasta and place it in a large bowl. Pour the beet sauce over the pasta and toss until everything is well coated.
- Serve in individual bowls and top each portion with crushed pistachios, chopped mint, extra ricotta and a pinch of salt and pepper.
Enjoy! 🌸😋
Leave a comment