Gluten-Free Shells with Beets, Ricotta, and Pistachios Recipe | Epicurious

Ingredients

• 1/3 cup raw pistachios
• 1 teaspoon plus 5 tablespoons olive oil; plus more for drizzling
• Kosher salt, freshly ground pepper
• 1 cup ricotta
• 2 pounds small golden beets, scrubbed
• 1 large shallot, finely chopped
• 3 tablespoons Champagne vinegar
• 12 ounces gluten-free shells or other short pasta
• 1 tablespoon finely chopped fresh chives
• Flaky sea salt