January 17, 2017
This beet pasta is great for any guest that may pop by. Along with parsley pesto that can be made ahead, this healthy and delicious dish should not be much a strain to make.
For the beets:
For the parsley pesto:
First, prepare the pesto:
1In the bowl of a food processor, combine the parsley, olive oil and sea salt and pulse until the parsley is finely chopped. Add in the ½ cup of pistachios and pulse until well combined. If the mixture seems dry, add more Colavita Olive Oil.
2Store the pesto in the fridge (drizzle a little olive oil on top) in a sealed container for a week.
3When you are ready to use it in this dish, combine 4 tablespoons of the pesto with the ricotta cheese and mix well. Drizzle with olive oil if it seems dry. Store this in the refrigerator until you are ready to garnish the pasta with it.
1Slice the peeled beets into very thin strips. Heat 2 tablespoons of Colavita Olive Oil in a large skillet over medium heat. Add the beet strips to the olive oil with the ¼ teaspoon salt, paprika, nutmeg and lemon juice. Allow the beets to simmer and cook for about 15 minutes.
2Meanwhile, in a large pot, bring water to a boil to cook the pasta. Once the water is boiling, salt it with about 1 ½ teaspoons of salt. Add the bucatini to the salted, boiling water and cook according to the package instructions (8 minutes).
3Drain the cooked pasta in a colander (don’t rinse it!). Add the drained and cooked pasta to the pot with the cooked beets. Mix the pasta well with the beet mixture – it will start to turn a bright pink color. Once the beets and pasta are well incorporated, spoon some into a dish.
4Add a few dollops of the parsley pesto combined with the ricotta cheese. Sprinkle the dish with more fresh parsley, some chopped pistachios and lemon zest. Serve immediately.