Beet Ricotta Pasta
Happy Valentine’s Day! As usual, I am very late on posting my Valentine’s themed recipes but this one was too good to miss. The vibrant pink color comes from creamy beet sauce- I used pre-cooked beets from the store for an easy hack. Don’t skip the walnuts either- the crunch really makes the dish.
INGREDIENTS
3 medium beets, cooked (8 oz)
1 package pasta (I use Banza chickpea pasta)
3/4 ricotta cheese
2 tbsps olive oil
2 tbsp lemon juice
1 tsp salt, or to to taste
fresh ground pepper
1/4 cup roasted chopped walnuts
freshly grated parmesan
2 tbsp chopped fresh mint (optional)
INSTRUCTIONS
Add cooked & peeled beets to a blender with ricotta, olive oil, lemon juice, salt and pepper. Blend until smooth.
Cook pasta as per instructions in heavily salted water. Reserve 1/4 cup of pasta water when draining. Once pasta has been drained, put it back in the pot, over low heat. Pour sauce over top and toss well. Add pasta water if sauce seems to thick, 1 tbsp at a time.
Serve with walnuts, parmesan and mint. Add salt & pepper to taste. Happy Valentine’s!