- 500 g pasta of your choice
- 50g Parmesan cheese
- 1 lemon
- 1 bunch of basil, fresh
- 500g vacuum packed beetroot
- 1 teaspoon black pepper, granulated
- Plenty of virgin olive oil
- 200 g ricotta cheese
- 60 g peeled unsalted walnuts or hazelnuts
- Cook pasta according to package instructions.
- Grate the Parmesan finely and put the lemon peel in a blender, then squeeze the juice from the lemon.
- Pluck the basil leaves, wash them and add them to the lemon. Then add the beetroot, a teaspoon of black pepper and 60 milliliters of olive oil and puree everything until a smooth cream forms.
- Drain pasta and reserve a cup of cooking water. Then put the pasta back in the pot.
- Pour the beetroot sauce over the pasta and stir in over medium heat, adding a little cooking water as needed. Season with sea salt and pepper.
- Divide the pasta between plates, top with the ricotta and crumble the walnuts over it.
- Squeeze out the remaining lemon juice and pour over the pasta. Refine with a dash of extra virgin olive oil if desired.
AfterQuitting timeMost people are reluctant to stay in the kitchen for long to cook unusual and authentic dishes. All the better that star chefs and kitchen professionals like usregularly provide inspiration for new, simple dishes that are easy to prepare but offer our taste buds a lot of culinary variety.
How about a creamy pasta with beetroot and ricotta, for example? The delicious oneisPrepared in just 15 minutesand impresses simply because of its beguiling, intense color. But we are also impressed by the taste of the combination of the earthy sweetness of the beetroot and the creaminess of the ricotta. A full-bodied enjoyment – without any complicated preparation. Bon appetit!
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Recipe for Jamie Oliver's delicious after-work pasta with beetroot and ricotta
Ingredients for 4 servings
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