The colour of this pasta sauce is unbelievable! Vibrant! Almost un-natural, but it is all-natural and despite it being almost too pretty to eat, it’s too delicious not to. With a few simple ingredients, you can make this show-stopper of a dish. I made it for Valentine’s Day of course! Could anything be more perfect?
So what’s in it exactly and what makes it taste so great? Every one of those 4 principal ingredients – Beets, roasted garlic, Parmigiano Reggiano, Ricotta! (And salt of course. Always salt your pasta water and your sauces)…(Oh! And pasta water! It’ll make your pasta saucy and glossy)
But what makes it THAT pink? Cooked beets get you most of the way but it’s when you add the ricotta and Parmigiano the magnificent magenta colour is achieved!
Let’s make it!
Perfectly Pink Pasta
Ingredients
- 100 g large cooked beet 1 large beet approx.
- 75 g ricotta
- 75 g Parmigiano
- salt/pepper
- a whole head of roasted garlic
Instructions
- Preheat oven to 400F
- Boil about 250g of pasta and reserve a cup of pasta water.
- Blend beet mixture in a mini food processor adding pasta until smooth and glossy.
- Drain pasta and combine with sauce. Add more pasta water if the sauce is too thick. Garnish with more parm, fresh basil 🌿
Notes
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Recipy by The Modern Nonna – Barbie Pasta
