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Pasta with beetroot and ricotta

Hot or cold, Pasta with beetroot and ricotta is an ideal spring lunch.

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Ingredients for 4 persons

320 g of pasta

200 g of beetroot

8 spoons of fresh ricotta

40 g of salted pistachios

Chives

 

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Peel the beetroot and cook it in salted water until it is cooked and soft. Keep the cooking liquid to cook pasta.

Cut the beetroot to pieces and sauté it in extra virgin olive oil.

Drain pasta and season it with beetroot, ricotta and pistachios and dust with chives. Pasta with beetroot and ricotta is ready, enjoy your meal!

 

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