INGREDIENTS
- – 2 Medium Beets, grated.
- – ½ Cup of Olive Oil.
- – ½ Cup of boiling water.
- – 2 Cups of Ricotta.
- – 2 Cups of Yogurt.
- – Spaghetti Pasta.
- – ½ Cup Parmesan.
- – ¼ Cup of chopped toasted walnuts.
- – 2 Lemons zest.
Take pleasure in a scrumptious beet and ricotta pasta, in 6 steps they’re prepared! I adopted the recipe under
PROCEDURE:
1. Place a pot on the fireplace, with water and salt till it boils.
2. Finely grate the parmesan. Toast the walnuts in a low temperature oven (150°C) for five or 6 minutes.
3. Wash and grate the beets. In a pot, place slightly olive oil, the grated beets and slightly salt. Prepare dinner over medium/low warmth till tender. Add ½ cup boiling water and cook dinner for 3 or 4 extra minutes.
4. In a processor, place the beets, ½ cup of olive oil and slightly of the walnuts. Make a easy puree and add the ricotta and slightly salt.
5. Within the pot that’s boiling with salted water, cook dinner the pasta, reserving slightly of the cooking water.
6. Combine the pasta with ¾ of the beet sauce, add slightly cooking water, the parmesan, the zest of each lemons and the toasted walnuts.
