Beet and Ricotta Rigatoni

Name: Beet and Ricotta Rigatoni
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 piece beets; 1 head garlic; 1 cup ricotta; 1 cup pecorino; 1 cup pasta water; 1 splash of lemon juice; 1 olive oil; 1 salt to taste; 1 cooked rigatoni; 1 extra pecorino for garnish; 1 crushed pistachios for garnish

Agnes Mocko (@givingyum)

Italian Dinner Main Course Vegetarian

Elevate your pasta game with this beet and ricotta rigatoni. It’s simple, tasty, and visually stunning.

Prep Time

10min

Cook Time

45min

Total Time

55min

Ingredients

4 Servings

(1 serving = 1 bowl)

Main Ingredients

2piece
beets
1
head garlic
1cup
ricotta
1cup
pecorino
1cup
pasta water
1
splash of lemon juice
1
olive oil
1
salt to taste
1
cooked rigatoni
1
extra pecorino for garnish
1
crushed pistachios for garnish

How to make Beet and Ricotta Rigatoni

Preparation

Bake the beets and garlic at 400°F (200°C) until tender, about 45 minutes.
Peel the beets and blend them with the roasted garlic, ricotta, pecorino, lemon juice, olive oil, salt, and pasta water. Add more pasta water if the sauce is too thick.
Toss the creamy blend with cooked rigatoni.
Plate with extra pecorino and a sprinkle of crushed pistachios for added crunch.