Makes 3 serves - Preparation time 15 min - cooking time 1 hour
3 medium beetroots, washed and cut in half, (keep smaller leaves for pesto and garnish)
2 garlic cloves, peeled, whole
4 tbsp olive oil
3-4 tbsp whole milk ricotta
½ cup water
3 tbsp fresh lemon juice
¾ cups Parmesan cheese, grated
250g farfalle , fresh or dry
¼ tsp fresh thyme, roughly chopped
salt and ground black pepper, to taste
1. Preheat oven to 200°C.
Combine beetroot and garlic cloves in a bowl. Add olive oil, salt, and pepper; toss to coat. Transfer to a baking tray. Roast until they can be easily pierced with a knife, about 50 minutes to 1 hour.
Remove from the oven and let cool until beetroot can be handled, 10 to 15 minutes. Remove skins.
2. Add beetroot to the bowl of a food processor along with ricotta, water, 2 tablespoons of olive oil, garlic, salt and black pepper, lemon and half of the smaller beetroot leaves. Pulse until smooth. Scrape down your pesto and add Parmesan. Stir well with a spoon to combine all ingredients, taste and adjust seasoning if required.
3. Fill a large pot with lightly salted water and bring to a rolling boil. Cook farfalle at a boil until al dente, about 6 minutes when dry. Strain over bowl, putting aside pasta water then return pasta to the pot. Pour beetroot pesto over pasta, dilute with ½ cup of pasta cooking water and toss until well combined.
4. Serve pasta with freshly shaved Parmesan cheese, fresh thyme and a few small beetroot leaves.
Handmade pink organic beetroot farfalle:
Hope you enjoy this recipe! If you make it, please let me know your thoughts and tag me on my Fb page Pasta Journey or my Instagram a_pasta_journey . I would love to hear from you!