Gluten-Free Pasta with Beets, Cheese, and Pistachios
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Gluten-Free Pasta with Beets, Cheese, and Pistachios
Ingredients
- Pistachios - 1 cup
- Olive Oil - 6 tablespoons
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Ricotta cheese - 1 cup
- Yellow Beets - 31.7 oz
- Shallot - 1 head
- Malt Vinegar - 3 tablespoons
- Pasta (corkscrew) - 12.7 oz
- Chopped Sage Leaves - 1 tablespoon
- Ocean salt - to taste
Step by Step guide
Step 1
Preheat the oven to 180˚C (350˚F). Roast the pistachios on a baking sheet for 8-10 minutes, stirring occasionally, until they turn dark golden. Let cool; chop coarsely. Mix in a small bowl with 1 teaspoon of olive oil; season with salt and pepper.
Step 2
Blend the ricotta with 1 tablespoon of oil in a blender until smooth; season with salt and pepper.
Step 3
Boil the beets in a large pot of salted water for 12-15 minutes. Transfer to a kitchen towel and let cool slightly. Wipe the surface of the beets with paper towels and slice them into ½ cm thick slices. In a large bowl, mix with the shallot, vinegar, and 4 tablespoons of oil; season with salt and pepper.
Step 4
Bring the water used for boiling the beets to a boil and cook the pasta in it, stirring occasionally, until al dente. Drain, reserving ½ cup of the pasta cooking water.
Step 5
Meanwhile, heat a large skillet over medium heat. Sauté the beets and sauce, stirring occasionally, until golden brown, about 8-10 minutes. Add the pasta and simmer, stirring and adding the reserved pasta cooking water.
Step 6
Serve the pasta topped with cheese, pistachios, chives, and drizzled with oil. Season with salt and pepper to taste.
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