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

Note: I roasted my beets but in a pinch you can use pre-cooked (sous-vide) beets, usually found vacuum packed. (Not pickled)
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Recipy by The Modern Nonna - Barbie Pasta