Roast beetroot pappardelle with peas and ricotta | Tesco Real Food
Summer recipes for kids. Your kids will love helping cook this colourful feast of beetroot pappardelle with peas & ricotta. See more Summer drinks recipes
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Ingredients
- 3 medium (about 400g) beetroot, peeled and cut into 2.5cm (1in) cubes
- 1 tbsp olive oil
- 25g unsalted butter
- 1 red onion, finely chopped
- 1 tbsp red wine vinegar
- 150g (5oz) peas, fresh (podded) or frozen
- 250g (8oz) fresh pappardelle pasta
- 4 tbsp finely grated mature Cheddar cheese or Parmesan
- 100g ricotta cheese
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