Beetroot Pasta Sauce
A brlliant flavor explosion for pasta!
Ingredients
- 8 ounces Beets 1 baseball-sized beet is about 8oz
- 3/4 cup part-skim ricotta full fat is fine in this recipe
- 2 Tablespoons Extra virgin olive oil
- 2 Tablespoons Lemon Juice fresh
- 1 teaspoon kosher or sea salt
- 12 ounces spaghetti
- 1 cup pasta cooking water when you drain the cooked pasta
Instructions
- Scrub the beet(s) and put in a large pot, covered ith water by 1-2 inches. Bring water to a biol and cook beets until tender enough to slide a knife in and out without resistance (about 45 minutes for a baseball-sized beet). If the water level drops below the beet, add more do it stays covered. Once tender, drain and set aside to cool.
- Cook your spaghetti according to package directions in salted water until al dente. Do not add oil to the cooking water.
- Take your beets and rub the skins off. Cut the beets into quarters and place in a blender.
- Add the ricotta, olive oil, lemon juice and salt to the blender.
- When you drain your pasta, save one cup of the pasta water, and add it to your blender. Run your blender until all the ingredients are smoothly incorporated.
- Transfer your pasta to a platter, pour sauce over the top and toss well.
Notes
Fresh basil is a perfect garnish for this pasta sauce.
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