Easy - 35 MIN
Linguine with a creamy beetroot, walnut and Parmesan sauce
The products you need
Long
Linguine
Ingrédients
Number of People
4
350
g of Linguine Panzani
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.
