Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Pasta with beetroot and ricotta
Hot or cold, Pasta with beetroot and ricotta is an ideal spring lunch.
Ingredients for 4 persons
320 g of pasta
200 g of beetroot
8 spoons of fresh ricotta
40 g of salted pistachios
Chives
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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