Creamy Beet Pasta with Walnut Breadcrumbs and Ricotta

By California Walnuts
Total Time
1 Hr
Serves
4
Serving Size
1 ½ cup
Meal
Dinner
Course
Main

DESCRIPTION

This vibrant pink pasta gets its creaminess from a combination of ricotta and walnuts in a luscious beet and roasted garlic sauce. Topped with garlicky walnut breadcrumbs, it’s the perfect pasta to serve at a holiday dinner or gathering!

Prep Time
20 Mins
Cook Time
40 Mins
Total Time
1 Hr
Calories
494
Total Fat
18.3
Saturated Fat
5.7
Trans Fat
0.1
Cholesterol
27
Sodium
679
Carbohydrates
69.3
Dietary Fiber
9.9
Total Sugars
6.2
Calcium
238
Iron
2.7
Potassium
568

Ingredients

  • ½ lb rigatoni pasta
  • 2 large beets
  • 1 head of garlic
  • 2 medium shallots
  • ⅔ cup California walnuts, divided
  • ½ tsp sea salt
  • ½ tsp fresh black pepper
  • ½ cup ricotta cheese, plus more for topping
  • 1 lemon, zest and juice
  • ⅓ cup panko breadcrumbs
  • ½ tsp garlic powder
  • 2 tbsp fresh thyme, chopped
  • ½ cup freshly grated parmesan, for topping

Preparation

  1. Preheat oven to 400°F. Drizzle beets, garlic and shallots with olive oil, then wrap each one in foil. Roast for 40 minutes until everything is tender, then unwrap and let cool.
  2. Meanwhile, cook the pasta in well-salted boiling water until al dente. Drain and reserve 1 cup of pasta cooking water, set aside.
  3. Carefully peel the skin off the beets once they’ve cooled. Remove garlic cloves from the bulb. To a blender, add the cooked beets, garlic, shallot, ⅓ cup walnuts, ½ tsp sea salt, ½ tsp black pepper, ricotta and lemon juice. Add ½ cup pasta water and blend until you have a smooth, creamy sauce, adding a little more water as needed to thin.
  4. To make the breadcrumbs, chop the remaining ⅓ cup of walnuts and place into a small skillet over medium heat. Add the breadcrumbs, garlic powder and a big pinch of sea salt and let cook, stirring frequently, until golden brown and toasted, about 5 minutes. Remove from the heat and stir in thyme.
  5. Return the cooked pasta to its cooking pot. While over low heat, pour in the beet sauce and stir to coat. Add a little more pasta water as needed.
  6. To serve, scoop pasta into bowls and top with dollops of fresh ricotta, walnut breadcrumbs, lemon zest and freshly grated Parmesan.