for 2 people

Pasta

200 g	pasta (e.g. spirals)
	salted water, boiling

Beetroot

250 g	boiled beets, cut into approx. 2 cm pieces
250 g	ricotta, 2 tbsp set aside
¾ tsp	salt
a little	pepper

To serve

30 g	walnut kernels, roasted, coarsely chopped

How it's done

Pasta

Cook the pasta in simmering salted water until just al dente. Drain the pasta, retaining approx. 100 ml of the cooking water. Return the pasta to the pan.

Beetroot

Place the beetroot and ricotta in a measuring cup along with the cooking water, puree, season. Mix the puree with the pasta and heat through.

To serve

Plate up the pasta, top with the nuts and the reserved ricotta.

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