Beet Pasta with Ricotta
- 1 pound red beets, trimmed, scrubbed
- 1/4 cup olive oil, plus more for drizzling
- Coarse salt
- 1/2 cup toasted walnuts
- 1 tablespoon chopped tomatoes
- Red-pepper flakes
- 12 ounces farro spaghetti
- 1/2 cup fresh ricotta
- This recipe is vegetarian
- Produce
- Beets, red (1 pound)
- Tomatoes (1 tablespoon)
- Walnuts, toasted (1/2 cup)
- Cooking & Baking
- Olive oil (1/4 cup)
- Red-pepper flakes (1)
- Salt, Coarse (1)
- Pasta & Grains
- Farro spaghetti (12 ounces)
- Dairy
- Ricotta, fresh (1/2 cup)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published March 1, 2012 (11 months ago).
22 people saved this recipe.
