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Servings 4

Ingredients
  

  • 3-4 raw beets (about 1 2/3 cup when cut)
  • 4 cups cooked pasta of choice
  • 3/4 cup ricotta cheese
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tsp salt plus a pinch of salt for cooking the pasta water
  • 1/4 cup chopped walnuts or slivered almonds
  • Optional: Garnish with freshly grated Parmesan cheese and chopped fresh basil

Instructions
 

  • Scrub the beet or beets and put in a large pot. Cover with water by 1 to 2 inches.
  • Boil until tender enough to slide a knife into the center with ease (about 45 minutes). If the water drops below the beet(s), add more and bring to a boil again. Once tender, drain and set aside until cool enough to handle.
  • Cook the pasta in a large pot of lightly salted boiling water until al dente. Scoop up 1 cup of pasta cooking water and set aside. Drain remaining water.
  • While the pasta cooks, remove the skin from the beets. Cut into quarters and put in a blender.
  • Add ΒΌ cup reserved pasta cooking water to the blender along with the ricotta, olive oil, lemon juice, and 1 teaspoon salt and run until smooth.
  • Transfer the pasta to a serving bowl or platter. Pour the sauce over the top and toss to coat well.
  • Sprinkle the walnuts or slivered almonds over the pasta. If desired, garnish with grated Parmesan cheese and basil. Serve immediately.