Pink pasta with beetroot, ricotta and walnuts

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Beets120 g
• Part-skim ricotta50 g
• Walnuts10 g
• Chivesto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts,

In season: October – March

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the pasta and cook for the time on the packet, usually 9–11 minutes, until al dente.
2. Meanwhile cut the cooked beetroot into pieces (wear gloves if you don't want stained hands) and blend it with the light ricotta, a pinch of salt and black pepper until smooth and bright pink.
3. Roughly chop the walnuts and snip the chives with scissors.
4. Drain the pasta, keeping a small ladle of the cooking water, and dress it with the pink cream, loosening with the water until it coats the pasta well.
5. Top with the chopped walnuts and chives.