Cavatelli With Brown Butter Beets, Ricotta and Pistachios

5.0(203)

by Melissa Clark·published 2013-10-23

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Dinner, Lunch, Pastas

Servings

4 servings

Total time

40 min

Calories / serving

803 kcal

Ingredients (11)

serves

1 1/2 cups whole milk ricottaricotta
1/4 teaspoon finely grated orange zest, more to tasteorange
1 1/2 teaspoons chopped fresh sagesage
1 1/4 teaspoons kosher salt, more as neededsalt
1/2 teaspoon black pepper, more as neededpepper
6 tablespoons unsalted butterbutter
1 1/2 pounds beets, peeled and finely grated in a food processor
1 1/2 teaspoons balsamic vinegarbalsamic-vinegar
3/4 pound fresh or dried cavatellicavatelli
1/2 cup freshly grated Parmigiano-Reggianoparmesan
1/4 cup chopped pistachiospistachio

Instructions (4 steps)

01In a small bowl, combine ricotta, orange zest and sage. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
02In a large heavy skillet over medium heat, melt 5 tablespoons of butter. Cook until foam subsides and butter is a deep hazelnut color, about 5 minutes. (Watch carefully to see that it doesn’t burn.) Stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Reduce heat to low, cover and cook until beets are very tender, about 10 to 15 minutes. Stir in vinegar. Season with additional salt and pepper if needed.

04Transfer pasta to a large warmed serving bowl. Toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid. Toss well; add remaining cooking liquid if necessary to reach a creamy consistency. Stir in beet mixture. Season with salt and pepper. Dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and cracked black pepper.

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Rich recipe — supports nutrition-aware planning.