PINK PASTA

SWEET, SALTY, CREAMY AND CRUNCHY!
-THE HEALTHIEST PINK FOOD AROUND!

INGREDIENTS
1 LARGE BEETROOT (or 400g TIN)
300 (4 CUPS) DRIED PASTA
3/4 CUP RICOTTA CHEESE
2 TBSP OLIVE OIL
2 TBSP LEMON JUICE
1 TSP SALT

GARNISH IDEAS:
¼ CUP WALNUTS (CHOPPED)
1/2 CUP PARMASAN (GRATED)
1/4 CUP FRESH MINT LEAVES (CHOPPED)
ALTERNATIVE GARNISH IDEAS:
PINE NUTS, FETA CHEESE, THYME, PARSLEY OR BASIL. 

UTENSILS:
ELECTRIC BLENDER, LARGE SAUCEPAN, SERVING SPOON, SERVING BOWL, MEASURING SPOONS, GRATER, KNIFE, CHOPPING BOARD, COLANDER.

METHOD:
IF YOUR BEETROOT IS RAW, PUT IN A SAUCEPAN WITH ENOUGH WATER TO COVER THE BEET. 
BOIL FOR ABOUT 45MINS, UNTIL SOFT ENOUGH TO CUT WITH A KNIFE. DRAIN AND SET ASIDE. 
PUT THE PASTA IN A LARGE SAUCEPAN WITH BOILING WATER, A DRIZZLE OF OIL AND A LARGE PINCH OF SALT.
BOIL THE PASTA UNTIL ‘AL DENTE’ (SLIGHTLY UNDERCOOKED).
WHILE THE PASTA IS COOKING, REMOVE THE SKIN FROM THE BEETROOT, CUT INTO CHUNKS AND PUT IN A BLENDER. 
RETURN TO THE PASTA AND SCOOP ONE CUP OF PASTA WATER OUT. DRAIN THE REMAINDER OF THE WATER USING A COLANDER.
ADD ¼ CUP OF PASTA WATER INTO THE BLENDER WITH THE BEETROOT, THEN ADD THE RICOTTA, OLIVE OIL, LEMON JUICE AND SALT. BLEND. 
POUR THE PINK SAUCE OVER THE PASTA AND MIX. ADD MORE PASTA WATER IF NEEDED.   
SELECT THE GARNISHES OF YOUR CHOICE (SEE INGREDIENTS LIST) AND SERVE.

NUTRITIONAL HACK:
BEETROOT IS WELL KNOWN FOR HELPING THE HEART AND LUNGS WORK BETTER DURING EXERCISE. BEETROOT IS ALSO RICH IN VITAMIN B9 WHICH SUPPORTS CELL GROWTH.