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Beetroot & ricotta pasta

Beetroot & ricotta pasta

Beetroot & ricotta pasta

14 mins

Not Too Tricky

serves 4

About the recipe

Shockingly vivid, surprising & fun. Mix up your pasta repertoire & give this beetroot number a try.


nutrition per serving

497

Calories


21.2g

Fat


5.3g

Saturates


8g

Sugars


0.4g

Salt


16g

Protein


64.8g

Carbs


1.4g

Fibre


of an adult’s reference intake


Recipe From

Ingredients

300g dried farfalle

30g Parmesan cheese

1 lemon

½ a bunch of basil (15g)

1 x 280g vac-packed beetroot

olive oil

100g ricotta cheese

30g shelled unsalted walnut halves

extra virgin olive oil

Method

  1. Cook the pasta according to the packet instructions.
  2. Finely grate the Parmesan, then the lemon zest into a blender, and squeeze in half the juice. Tear in the basil leaves, add the beetroot, 1 teaspoon of black pepper and 3 tablespoons of olive oil and blitz until super-smooth.
  3. Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over the beetroot sauce and toss over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and pepper.
  4. Divide between serving plates, then spoon over the ricotta and crumble over the walnuts. Squeeze over the remaining lemon juice, and finish with a drizzle of extra virgin olive oil, if you like.

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