3beetspeeled and finely grated in a food processor
1 1/2cupswhole milk ricotta
1/4teaspoonfinely grated orange zestmore to taste, plus more for garnish
1 1/2teaspoonschopped fresh sageplus more for garnish
1teaspoonkosher saltmore as needed
1/2teaspoonblack peppermore as needed
5tablespoonsunsalted butter
1 16ozbox gemellior other pasta of your choice
1 1/2teaspoonsbalsamic vinegar
1/2cupfreshly grated Parmigiano-Reggiano
1/4cupchopped 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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Beets, Brown Butter, Gemelli, Pasta, Ricotta, Vegetarian