Gluten-free pasta with beets, cheese and pistachios
6 servings
40 minutes
This recipe is inspired by the traditions of Italian cuisine but brings freshness and refinement through an unusual combination of ingredients. Beetroot, rich in natural sweetness and earthy notes, paired with soft ricotta creates a delicate, velvety base for the dish. Crunchy pistachios add textural contrast and a subtle nutty aroma, while wine vinegar enhances the natural sweetness of the beetroot. Gluten-free pasta makes this recipe accessible to those on special diets. This dish is perfect for a light dinner or festive table, impressing with its elegance and harmony of flavors. The simple yet exquisite combination of ingredients makes it indispensable in the recipe collection for those who appreciate the balance of health and gastronomic pleasure.
1
Preheat the oven to 180˚C. Roast the pistachios on a baking sheet for 8-10 minutes, stirring occasionally, until they turn dark golden. Let cool; chop coarsely. Mix in a small bowl with 1 tsp of olive oil; season with salt and pepper.
- Pistachios: 1 glass
- Olive oil: 6 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
2
Blend the ricotta with 1 tablespoon of oil until smooth; season with salt and pepper.
- Ricotta cheese: 1 glass
- Olive oil: 6 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
3
Boil the beetroot in a large pot of salted water for 12-15 minutes. Transfer to a kitchen towel and let cool slightly. Wipe the surface of the beetroot with paper towels and slice it into 1/2 cm pieces. Mix in a large bowl with onion, vinegar, and 4 tbsp of oil; season with salt and pepper.
- Yellow beetroot: 900 g
- Shallots: 1 head
- Wine vinegar: 3 tablespoons
- Olive oil: 6 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
4
Bring the water in which the beets were boiled to a boil and cook the pasta in it, stirring occasionally, until al dente. Drain in a colander, reserving ½ cup of the pasta cooking water.
- Paste: 360 g
5
Meanwhile, heat a large skillet over medium heat. Sauté the beet and sauce, stirring occasionally, until golden brown for 8-10 minutes. Add the pasta and simmer, stirring and adding the liquid in which the pasta was cooked.
- Yellow beetroot: 900 g
- Paste: 360 g
6
Serve the pasta topped with cheese, pistachios, chives, and drizzled with oil. Season with salt and pepper to taste.
- Ricotta cheese: 1 glass
- Pistachios: 1 glass
- Chopped chives: 1 tablespoon
- Olive oil: 6 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste