This beetroot pasta recipe brings together the earthy richness of red beets and the nutty flavor of hazelnuts to create a vibrant and delicious dish that’s both nutritious and satisfying. The natural sweetness of the beetroot pairs beautifully with the pasta and creates a stunning color, making it as visually appealing as it is tasty. To enhance the flavour, a dash of lemon juice and a sprinkle of garlic cloves add a zesty kick, while the creamy texture of ricotta cheese or goat cheese complements the robust sauce. Whether you're a fan of pasta dishes or looking to try something new, this recipe is a perfect choice for a wholesome meal. Serve it with a simple salad or garlic bread for a complete dinner that will impress both family and guests.
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Step 1.
Heat the oven to 160°C. Tip the hazelnuts onto a baking tray, then toast in the oven for 6-8 mins until evenly golden. Leave to cool, then roughly chop one-quarter of the nuts and set aside for later.
Step 2.
Bring a large saucepan of salted water to the boil. Once boiling, drop in the pasta and cook for 1 min less than pack instructions.
Step 3.
Meanwhile, drain the beetroot and roughly chop. Put into a food processor along with three-quarters of the basil (stalks and all), the whole toasted hazelnuts, garlic clove, extra virgin olive oil and a third of the ricotta. Finely grate in the Parmesan and lemon zest. Blitz everything together to form a finely chopped pesto. Season with salt, black pepper and lemon juice to taste (start with about half a lemon, then taste and add more if needed).
Step 4.
Once the pasta is cooked, drain, saving a large mugful of pasta water. Tip the pasta back into its saucepan. Stir the beetroot pesto through the pasta, adding enough pasta water so that each piece of pasta gets coated and saucy. Reheat a little if needed.
Step 5.
Divide the pasta between bowls. Dot with the remaining ricotta, drizzle with a little more oil then tear over the remaining basil leaves and scatter over the chopped hazelnuts to serve.
Serves
4
Blanched Hazelnuts
Orecchiette
Cooked Beetroot
Fresh Basil
Garlic Clove
Extra Virgin Olive Oil
Ricotta
Vegetarian Parmesan
Lemon
Salt
Black Pepper
Serves
4
Blanched Hazelnuts
Orecchiette
Cooked Beetroot
Fresh Basil
Garlic Clove
Extra Virgin Olive Oil
Ricotta
Vegetarian Parmesan
Lemon
Salt
Black Pepper
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 160°C. Tip the hazelnuts onto a baking tray, then toast in the oven for 6-8 mins until evenly golden. Leave to cool, then roughly chop one-quarter of the nuts and set aside for later.
Step 2.
Bring a large saucepan of salted water to the boil. Once boiling, drop in the pasta and cook for 1 min less than pack instructions.
Step 3.
Meanwhile, drain the beetroot and roughly chop. Put into a food processor along with three-quarters of the basil (stalks and all), the whole toasted hazelnuts, garlic clove, extra virgin olive oil and a third of the ricotta. Finely grate in the Parmesan and lemon zest. Blitz everything together to form a finely chopped pesto. Season with salt, black pepper and lemon juice to taste (start with about half a lemon, then taste and add more if needed).
Step 4.
Once the pasta is cooked, drain, saving a large mugful of pasta water. Tip the pasta back into its saucepan. Stir the beetroot pesto through the pasta, adding enough pasta water so that each piece of pasta gets coated and saucy. Reheat a little if needed.
Step 5.
Divide the pasta between bowls. Dot with the remaining ricotta, drizzle with a little more oil then tear over the remaining basil leaves and scatter over the chopped hazelnuts to serve.
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Notes (1)
G
Gloria M.
4 months ago
Expectations versus reality 😬 I made everything according to the recipe (except different pasta type as I never saw the one stated in the recipe), yet the colour was disappointing. I even blitzed some extra beetroot in the end but barely helped. Otherwise, it taste alright but a bit too much hazelnutty.
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