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Easy - 35 MIN

Linguine with a creamy beetroot, walnut and Parmesan sauce

The products you need

Ingrédients

Number of People

4

500

g of beetroot (about 2-3 large beetroot) 

0.75

cup (200g) whole milk ricotta cheese 

2

tablespoons of extra virgin olive oil 

2

tablespoons of freshly squeezed lemon juice 

1

tablespoon of chopped fresh mint 

1

teaspoon of salt, plus more for the pasta cooking water 

0.25

cup (25g) of chopped walnuts 

A few shavings of freshly grated Parmesan cheese to garnish

A few mint leaves to garnish 

Preparation

1

Scrub the beetroot and place in a pan of salted water. Bring the water to the boil and cook for 30 to 40 minutes until the beetroot is fork tender.

2

Bring a large saucepan of salted water to the boil, add the linguine and cook for 7 to 10 minutes until the pasta is al dente.

3

Set aside 1 cup of the pasta cooking water and drain the linguine. Place the pasta in a bowl.

4

Once cooked, peel the beetroot, cut into large cubes and place in a blender. Add the ricotta, mint, olive oil, lemon juice, salt and ¼ cup pasta cooking water. Mix until smooth and glossy, adding more pasta cooking water if necessary.

5

Add the pasta to the sauce, stirring in the pasta cooking water until well incorporated.

6

Transfer the pasta to a serving dish and garnish with walnuts, mint and Parmesan. Serve immediately.

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