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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 beet-pasta-ricotta-mbd108230.jpg
Ingredients Ingredient Checklist 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 sundried tomatoes Red-pepper flakes 12 ounces farro spaghetti 1/2 cup fresh ricotta
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 beet-pasta-ricotta-mbd108230.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
beet-pasta-ricotta-mbd108230.jpg
beet-pasta-ricotta-mbd108230.jpg
Ingredients
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 sundried tomatoes Red-pepper flakes 12 ounces farro spaghetti 1/2 cup fresh ricotta
Directions
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.
Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.
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All Reviews for Beet Pasta with Ricotta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beet Pasta with Ricotta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
