Beet Pasta With Creamy Ricotta, Walnuts And Basil
6
- Prep Time15 mins
- Total Time1 hr 15 mins
- Makes4 servings
(Produced by Sun Ngo; Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Christine Hanlon)
Add some colour to your fettuccine pasta with a velvety, vibrant magenta beet sauce.
Ingredients
3 large red beets, peeled and cut into 1/4-in.-thick wedges, about 450g
3 tbsp olive oil, divided
1 tsp salt, divided
350g dried fettuccine pasta
1 small garlic clove
3 tbsp lemon juice
1 cup extra-smooth ricotta
1/4 cup chopped walnuts
1/4 cup roughly torn basil
Instructions
Position rack in centre of oven, then preheat to 400F.
Toss beets with 1 tbsp oil and 1⁄2 tsp salt on a baking sheet. Season with pepper. Roast until beets are fork tender, about 45 min.
Meanwhile, cook pasta following package directions. Reserve 3⁄4 cup pasta water. Drain pasta and return to pot.
Place roasted beets with garlic, lemon juice, reserved pasta water, 2 tbsp oil and 1⁄2 tsp salt in a blender. Blend until smooth, thinning with water, if needed. Toss sauce with pasta in pot until coated.
Divide pasta among four plates. Serve with a dollop of ricotta, and sprinkle with walnuts and basil.
