This pasta is definitely a showstopper, getting its amazing color from pureed roasted beets. I love cooking with root vegetables in winter when the cold has everyone craving a hearty meal, and this dish is certainly that.
After roasting the beets, they get combined with toasted walnuts and sun-dried tomatoes, making a beet pesto of sorts. Quickly toss with spaghetti, top with a dollop of ricotta cheese, a drizzle of olive oil, and sprinkle with red pepper flakes for a delicious meal.
While I wish I could take credit for this delicious recipe, all credit goes to Martha Stewart, but it’s too good not to share!
Beet Pasta with Ricotta
- Prep Time: 10 minutes
- Cook Time: 1 hour, 30 minutes
- Total Time: 1 hour, 45 minutes
Ingredients
Scale
- 1 lb red beets, trimmed and scrubbed
- 1/4 cup olive oil, plus more for drizzling
- Coarse salt
- 1/2 cup roasted walnuts
- 1 tablespoon chopped sun dried tomatoes
- Red pepper flakes
- 12 oz spaghetti
- 1/2 cup fresh ricotta
Instructions
- Preheat the oven to 425˚F.
- Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, about 1 hour. Peel and roughly chop once cool.
- Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and a pinch of red pepper flakes. You are essentially making a beet/walnut pesto, so look for a pesto like consistency.
- Cook pasta in salted water according to package directions. Drain, reserving 1 cup of pasta water, and return to pot.
- Toss pasta with beet mixture, adding pasta water as necessary until creamy.
- Serve with ricotta, a drizzle of oil, and red pepper flakes.
