NY times recipe (modified by JNS).
1. In a small bowl, combine ricotta, orange zest and sage. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
2. In a large heavy skillet over medium heat, melt the butter. Cook until foam subsides and butter is a deep hazelnut color, about 10 minutes. (Watch carefully to see that it doesn’t burn.) Stir in beets and season with salt and pepper. Reduce heat to low, cover and cook until beets are very tender. Stir in vinegar. Season with additional salt and pepper if needed.
3. Meanwhile, in a large pot of boiling salted water, cook pasta according to directions until al dente. Drain, reserving 1/3 cup cooking liquid.
4. Transfer pasta to a large warmed serving bowl. Toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid. Toss well; add remaining cooking liquid if necessary to reach a creamy consistency. Stir in beet mixture. Season with salt and pepper. Dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and cracked black pepper.
5, Top with additional grated Parmesan cheese.
This is so easy to make and absolutely delicious. The color is magenta so that's a little weird but its very very good!
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 940 | ||
Calories from Fat: 493 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 31.5g | 158 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 226.9mg | 70 % | |
Sodium 1453mg | 50 % | |
Potassium 966.2mg | 25 % | |
Total Carbohydrate 84.5g | 25 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 78.4g | ||
Protein 30.5g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 940
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