Beetroot, orecchiette & ricotta
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Preparation : 10 min
Cooking : 15 min
Total time : 25 min Rest : 0 min
4 people
6 small raw beetroots
2 tbsp of olive oil
350 g of orecchiette
3 tbsp of lemon juice
200 g of fresh ricotta
60 g of shelled pistachios
1 pinch of sea salt
1 pinch of freshly ground black pepper
Associated products
Tips
If desired, you can replace orecchiette with another type of pasta.
RECIPE STEPS
1
Preheat the oven to 200°C.
Peel the beetroot. Spiralize using the FUSILLI cone. Cut into shorter lengths.
- 6 small raw beetroots
2
Toss with olive oil, season and spread in a layer on 2 baking trays.
Roast for 15-20 minutes until tender, turning once.
- 2 tbsp of olive oil
3
Cook the orecchiette as indicated on the packet. Drain the pasta and reserve 250ml of the cooking water.
Return the pasta to the pan and toss with lemon juice and the reserved cooking water.
- 3 tbsp of lemon juice
- 350 g of orecchiette
4
Serve the pasta garnished with beetroot fusilli, ricotta and pistachios.
- 200 g of fresh ricotta
- 60 g of shelled pistachios
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
© Magimix
