
A colorful pasta with tender beets, walnuts, lemon, and creamy ricotta.
70 gRicotta
220 gBeets
130 gPasta
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30 gWalnuts
1 tbspLemon Juice
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Dice the beets and roughly chop the walnuts.
Roast beets with cooking oil and salt at 200°C / 400°F for 25 minutes until tender.
Boil the pasta for 10 minutes, then drain.
Toss pasta with roasted beets, ricotta, walnuts, lemon juice, salt, and black pepper.