Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

I had a craving for beets … of all weird things to get a craving! Anyway, as I was searching for a yummy beet salad recipe, I came across a recipe for Cavatelli With Brown Butter Beets, Ricotta and Pistachios. I was intrigued; I’ve never thought to use beets as a sauce for pasta!

What’s great about this recipe for Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta is that it doesn’t take that much time to make! Beets are typically roasted for 45ish minutes in the oven, but this recipe grates the beets before sauteing to cut down on their cooking time.

I changed the method a bit but the general idea is still there. The result is a beautiful brightly colored pasta with great flavor. It reheats wonderfully as well!

Ingredients:

• 1 1/2 cups whole milk ricotta

• 1/4 teaspoon finely grated orange zest, more to taste, plus more for garnish

• 1 1/2 teaspoons chopped fresh sage, plus more for garnish

• 1 teaspoon kosher salt, more as needed

• 1/2 teaspoon black pepper, more as needed

• 5 tablespoons unsalted butter

• 3 beets, peeled and finely grated in a food processor

• 1 1/2 teaspoons balsamic vinegar

• 1 16 oz box gemelli

• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup chopped pistachios

Begin by peeling your beets. Remove the leafy tops and peel with a peeler. As a warning, beets dye EVERYTHING so be careful when you’re doing this. My hands were pink for a day!

Add a heavily salted large pot of water to stove over high heat. Roughly chop the beets and add to a food processor.

Pulse until finely chopped.

In a small bowl, combine the ricotta, orange zest and sage. Season with salt and pepper to taste. Set aside.

Melt 5 tablespoons of butter in a large saute pan over medium heat.

Cook until the butter is a deep hazelnut color, about 5 minutes. Keep an eye on the butter so it doesn’t burn!

Add the beats and season with 1 teaspoon salt and 1/2 teaspoon pepper, stirring to combine. (Rinse out your food processor but don’t go too crazy, you’re going to use it again).

Reduce the heat to low, cover, and cook for about 15 minutes.

When the pot of water is boiling, cook the pasta according to package directions to al dente (~9 minutes). Drain and set aside, reserving 1/3 cup of the cooking water.

Remove the beets from heat and add back to the food processor. Add the vinegar, grated cheese, and the reserved cooking liquid.

Pulse for a few seconds or until combined. Stir the sauce into the pasta until fully combined.

Add to a bowl and top with a dollop of the ricotta mixture. Sprinkle with pistachios and cracked black pepper. If desired, top with orange zest and chopped sage.

Look at that color!

The little bit of vinegar counteracts the sweetness of beets to make a really savory (and delicious) dish. The ricotta adds a nice creaminess and the pistachios add the crunch!

I really suggest topping the pasta with some more fresh sage. It really brightens the taste!

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Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

Total Time: 30 minutes

Yield: 4 servings

Ingredients

• 3 beets, peeled and finely grated in a food processor
• 1 16 oz box gemelli
• 5 tablespoons unsalted butter
• 1 teaspoon kosher salt, more as needed
• 1/2 teaspoon black pepper, more as needed
• 1 1/2 cups whole milk ricotta
• 1/4 teaspoon finely grated orange zest, more to taste, plus more for garnish
• 1 1/2 teaspoons chopped fresh sage, plus more for garnish
• 1 1/2 teaspoons balsamic vinegar
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup chopped pistachios

Instructions

1. Begin by peeling your beets. Remove the leafy tops and peel with a peeler.
2. Add a heavily salted large pot of water to stove over high heat.
3. Roughly chop the beets and add to a food processor. Pulse until finely chopped.
4. Melt 5 tablespoons of butter in a large saute pan over medium heat.
5. Cook until the butter is a deep hazelnut color, about 5 minutes. Keep an eye on the butter so it doesn't burn!
6. Add the beats and season with 1 teaspoon salt and 1/2 teaspoon pepper, stirring to combine. (Rinse out your food processor but don’t go too crazy, you’re going to use it again).
7. Reduce the heat to low, cover, and cook for about 15 minutes.
8. In a small bowl, combine the ricotta, orange zest and sage. Season with salt and pepper to taste. Set aside.
9. When the pot of water is boiling, cook the pasta according to package directions to al dente (~9 minutes). Drain and set aside, reserving 1/3 cup of the cooking water.
10. Remove the beets from heat and add back to the food processor. Add the vinegar, grated cheese, and the reserved cooking liquid.
11. Pulse for a few seconds or until combined. Stir the sauce into the pasta until fully combined.
12. Add to a bowl and top with a dollop of the ricotta mixture. Sprinkle with pistachios and cracked black pepper. If desired, top with orange zest and chopped sage.

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