Beetroot & Ricotta Pasta - Penguin Books New Zealand
Shockingly vivid, surprising and fun. Mix up your pasta repertoire and give this beetroot number a try.
Ingredients
- 300g dried farfalle
- 30g Parmesan cheese
- 1 lemon
- ½ a bunch of basil (15g)
- olive oil
- 1 x 280g vac-packed beetroot
- 100g ricotta cheese
- 30g shelled unsalted walnut halves
- extra virgin olive oil
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