Pink Pasta (Ricotta Beet Sauce)
This Pink Pasta dish is not only tasty, it’s also beautiful to serve! Rigatoni covered in creamy beet ricotta sauce and topped with crushed pistachios, creamy ricotta, fresh mint, and black pepper. A dreamy combo!
- Yield: 2-4 servings 1x
Ingredients
Scale
- 1 package Rigatoni pasta
- 3 small beets or 1 large beet
- 2 TBSP olive oil
- pinch of nutmeg
- 1/4 tsp black pepper
- 1 garlic clove
- 2 TBSP lemon juice
- 1 TBSP honey
- 1 cup ricotta cheese + extra for topping
- 1/2 cup+ reserved pasta water
- 1/4 cup chopped pistachios
- fresh mint for topping
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees. Add beets to baking dish and roast for 35-40 minutes, or until tender enough for a fork to go through.
- While beets are roasting, cook pasta according to package directions.
- Peel the skin off the beets once cooled (Skin should be easy to remove). Add beets to a high powered blender or food processor with the olive oil, nutmeg, ricotta, black pepper, garlic clove, lemon juice, honey, and ricotta cheese. Blend until sauce is smooth and creamy. Add reserved pasta water to get desired consistency.
- Drain pasta and add to a large bowl. Add sauce and mix until well blended. Divide servings among bowls and top each dish with crushed pistachios, chopped mint, extra ricotta if desired, and salt and pepper to taste. Enjoy!