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Beet Pasta with Ricotta

Adapted from Whole Living, March 2012

1 lb red beets, trimmed, scrubbed
1/4 c olive oil, plus more for drizzling
Coarse salt
1/2 c toasted walnuts
1 Tbsp chopped tomatoes
Red-pepper flakes
12 ounces farro spaghetti
1/2 c fresh ricotta or chèvre

Heat Oven to 425°F. Toss beets in olive oil and sprinkle with salt. Wrap with foil and place in oven. Roast about 1 hr or until tender. Remove from oven and allow to cool. Remove tough outer skin and chop.

Place beets, walnuts and tomato in food processor. Pulse and season with salt and red pepper flakes.

Cook pasta according to package directions. Drain and reserve 1 cup of pasta water. Return to pot.

Poor beet mixture onto pasta and toss. Ad pasta water as needed until sauce is creamy. Top with ricotta or chèvre, a drizzle of oil and red pepper flakes and serve.