Simply Jamie
By Jamie Oliver
Beetroot & ricotta pasta
14 mins
Not Too Tricky
serves 4
About the recipe
Shockingly vivid, surprising & fun. Mix up your pasta repertoire & give this beetroot number a try.
Recipe From
Ingredients
300g dried farfalle
30g Parmesan cheese
1 lemon
½ a bunch of basil (15g)
1 x 280g vac-packed beetroot
olive oil
100g ricotta cheese
30g shelled unsalted walnut halves
extra virgin olive oil
Method
- Cook the pasta according to the packet instructions.
- 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.
- 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 pepper.
- 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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