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Jamie's beetroot and ricotta pasta recipe

0 ratings

In partnership with Jamie Oliver

Jamie says: "Shockingly vivid, surprising and fun. Mix up your pasta repertoire and give this beetroot number a try." See method

Serves 4
Takes 14 mins
497 calories / serving
Healthy
Vegetarian

Ingredients

300g dried farfalle pasta
30g Parmesan cheese
1 lemon
½ a bunch of basil (15g)
280g vac-packed beetroot
100g ricotta cheese
30g shelled unsalted walnut halves

1 of your 5 a day

Each serving contains

Energy
2080kj
497kcal 25%
Fat
21g 30%
Saturates
5g 27%
Sugars
8g 9%
Salt
0.5g 8%

of the reference intake
Carbohydrate 64.8g Protein 16g Fibre 1.4g

Method

Cook the pasta according to the packet instructions.
Finely grate the Parmesan, then the lemon zest into a blender, and squeeze in half the juice. Tear in the basil leaves, add the beetroot, 1 tsp of black pepper and 3 tbsp of olive oil and blitz until super-smooth.
Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over the beetroot sauce and toss over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and pepper.
Divide between serving plates, then spoon over the ricotta and crumble over the walnuts. Squeeze over the remaining lemon juice, and finish with a drizzle of extra-virgin olive oil, if you like.

See more Jamie Oliver recipes

JO 5 Ingredients Mediterranean Credit: Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie). Recipe photography: © David Loftus, 2024.