by Sarah Steimer
- 3/4 cup ricotta
- 1/4 teaspoon orange zest, plus more to taste
- 1 teaspoon chopped fresh sage
- salt and pepper
- 2 1/2 tablespoons unsalted butter
- 3/4 pound beets (about 4-5 beets), peeled and grated in a food processor
- 1 teaspoon balsamic vinegar
- 1/2 pound farfalle (bow-tie) pasta
- olive oil
- 1/4 cup Parmesan, grated
- 2-3 tablespoons chopped walnuts
In a small bowl, combine the ricotta, zest and sage. Season with salt and pepper and taste, adjusting any seasoning to your liking. Set aside.
Melt the butter in a large skillet over medium heat. Cook until the foam subsides and the butter is a deep hazelnut color, about 5 minutes, being very careful not the burn the butter. Add the beets to the skillet and season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to low and cover the skillet. Cook until the beets are very tender, about 10-12 minutes. Stir in the vinegar and season again with salt and pepper, if necessary.
In the meantime, cook the pasta in a large pot of salted, boiling water until al dente. Drain and reserve about 3 tablespoons cooking liquid. Return the pasta to the pot. Drizzle with olive oil and stir in the grated Parmesan.
Add the beets to the pot of pasta and toss to color the pasta. Season again with salt and pepper if necessary.
Serve the pasta with dollops of the seasoned ricotta and a sprinkling of walnuts.
Makes 2 servings.
Recipe adapted from: The New York Times