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Recipe  •  24 September 2024

 

Beetroot & Ricotta Pasta

Shockingly vivid, surprising and fun. Mix up your pasta repertoire and give this beetroot number a try.

SERVES: 4
TOTAL TIME: 14 MINUTES

INGREDIENTS

  • 300g dried farfalle
  • 30g Parmesan cheese
  • 1 lemon
  • ½ a bunch of basil (15g)
  • olive oil
  • 1 x 280g vac-packed beetroot
  • 100g ricotta cheese
  • 30g shelled unsalted walnut halves
  • extra virgin olive oil

METHOD

  1. Cook the pasta according to the packet instructions.

  2. Finely grate the Parmesan, then the lemon zest into a blender, and squeeze in half the juice. Tear in the basil leaves, add the beetroot, 1 teaspoon of black pepper and 3 tablespoons of olive oil and blitz until super-smooth.

  3. Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over the beetroot sauce and toss over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and black pepper.

  4. Divide between serving plates, then spoon over the ricotta and crumble over the walnuts. Squeeze over the remaining lemon juice, and finish with a drizzle of extra virgin olive oil, if you like.

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Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie).

Recipe photography: © David Loftus, 2024.

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Simply Jamie
Simply Jamie is about celebrating the joy of cooking, and making it easy for us to fit cooking into our busy lives
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