Beet Pasta with Ricotta
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Whole Living, March 2012
- Yield Serves 4
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Ingredients
- 1 pound red beets, trimmed, scrubbed
- 1/4 cup olive oil, plus more for drizzling
- Coarse salt
- 1/2 cup toasted walnuts
- 1 tablespoon chopped tomatoes
- Red-pepper flakes
- 12 ounces farro spaghetti
- 1/2 cup fresh ricotta
Directions
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Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
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Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
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Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
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Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.
As extra toppings, I added:
- fried shallots (using coconut oil bc it's all I had, but the coconut ended up complementing the other flavors very well)
- chopped fresh dill
Also threw in some garlic powder bc when is that ever a bad idea...
Yum.