Why am I sharing this pink Gemelli with Brown Butter Beet Sauce recipe with you today? Well, 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 of this Gemelli with Brown Butter Beet Sauce is a beautiful brightly colored pasta with great flavor. It reheats wonderfully as well!
Ingredients:
- 3 beets, peeled and finely grated in a food processor
- 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
- 1 16 oz box gemelli (or other pasta of your choice)
- 1 1/2 teaspoons balsamic vinegar
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup chopped pistachios
To make your Gemelli with Brown Butter Beet Sauce, 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 beets and season with 1 teaspoon salt and 1/2 teaspoon pepper, stirring to combine.
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. Stir in the vinegar, grated cheese, and the reserved cooking liquid.
Stir the pasta into the sauce 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 the color of this Gemelli with Brown Butter Beet Sauce!
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!
Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta
Ingredients
- 3 beets peeled and finely grated in a food processor
- 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
- 1 16 oz box gemelli or other pasta of your choice
- 1 1/2 teaspoons balsamic vinegar
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup chopped pistachios
Instructions
- Begin by peeling your beets. Remove the leafy tops and peel with a peeler.
- 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 beets and season with 1 teaspoon salt and 1/2 teaspoon pepper, stirring to combine.
- 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. Stir in the vinegar, grated cheese, and the reserved cooking liquid.
- Stir the pasta into the sauce 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.
The colors in this dish are STUNNING! What a creative combination of flavors, it looks wonderful!
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I was instantly drawn to the recipe on color alone! It tastes as good as it looks though, I promise! 🙂
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