PASTA WITH BEETROOT AND RICOTTA

INGREDIENTS:

– 300 g farfalle  

– 30 g Parmesan  

– 1 lemon  

– ½ bunch of basil (15 g)  

– 280 g vacuum-packed cooked beetroots  

– 100 g ricotta  

– 30 g shelled unsalted walnuts  

INSTRUCTIONS:

1. Cook the pasta according to the packet instructions.  

2. Finely grate the Parmesan, then add the lemon zest. Squeeze the lemon. Pick the basil leaves, put them in a blender with the beetroots, ricotta, half the lemon juice and 1 ladle of pasta cooking water (or as much as needed to get a smooth sauce), then blend until smooth.  

3. Drain the pasta, reserving a mug of cooking water. Return the pasta to the pan over low heat. Pour in the sauce, loosening with a splash of reserved cooking water if needed. Season with salt and pepper.  

4. Divide the pasta among plates. Press the remaining ricotta on top in dollops, scatter over the walnuts and finish with a drizzle of olive oil if you like.

Tip

Add olives if want more taste