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You are here: Home / 10 Ingredient Meals / Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

May 12, 2014 By Kaitlin 5 Comments

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!

Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

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.

Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

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!

Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

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!

image

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

image_1

Pulse until finely chopped.

image_2

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

image-001

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

image_3

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

image_4

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).

image (2)

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

image_1 (2)

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.

image_2 (2)

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

image_3 (2)

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.

Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

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!

Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

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

Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

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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Filed Under: 10 Ingredient Meals, Main Dish, Pasta, Vegetarian, Weeknight Meal Tagged With: Balsamic Vinegar, Beet, Beets, Brown Butter, Butter, Cheese, Citrus, Gemelli, Herbed, I Can Cook That, main dish, Nuts, Orange, Oranges, Parmigiano-Reggiano, Pasta, Pistachios, Recipe, Ricotta, Sage, Sauce, Vegetarian, Weeknight Meal, Whole Milk, Zest

Comments

  1. Mary Frances says

    May 12, 2014 at 7:16 pm

    The colors in this dish are STUNNING! What a creative combination of flavors, it looks wonderful!
    Mary Frances recently posted..Tea and Honey Marinated Chicken BreastsMy Profile

    Reply
    • Kaitlin @ I Can Cook That says

      May 14, 2014 at 12:53 pm

      I was instantly drawn to the recipe on color alone! It tastes as good as it looks though, I promise! 🙂
      Kaitlin @ I Can Cook That recently posted..Lemon Angel Food CupcakesMy Profile

      Reply

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