Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary gastronomic experience! This stunning Italian-inspired pasta dish combines the earthy sweetness of roasted beets, the nutty richness of brown butter, creamy ricotta, and crunchy pistachios in a symphony of flavors that will make your taste buds dance with joy. Whether you're a seasoned home chef or a curious food lover, this recipe promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound cavatelli pasta
- 2 medium beets, roasted and diced
- 1/2 cup ricotta cheese
- 1/4 cup pistachios, chopped
- 4 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by preparing the beets. Preheat your oven to 400°F (200°C). Wrap the two medium beets in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Once done, remove them from the oven, let them cool slightly, then peel and dice them into small cubes.
- While the beets are roasting, bring a large pot of salted water to a boil. Add the cavatelli pasta to the boiling water and cook according to package instructions, usually around 3-5 minutes, until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
- In a large skillet, melt the 4 tablespoons of butter over medium heat. Allow the butter to cook, stirring occasionally, until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn the butter.
- Once the butter is browned, add the diced roasted beets to the skillet. Stir gently to coat the beets in the brown butter, cooking for an additional 2-3 minutes until they are heated through.
- Add the cooked cavatelli pasta to the skillet with the brown butter and beets. Toss everything together, adding a little reserved pasta cooking water as needed to create a silky sauce that coats the pasta. Season with salt and pepper to taste.
- Remove the skillet from heat and gently fold in the ricotta cheese, allowing it to melt slightly and create a creamy texture throughout the dish.
- To serve, divide the cavatelli with brown butter beets and ricotta among four plates. Sprinkle the chopped pistachios on top for added crunch and flavor. Optionally, you can drizzle a little extra brown butter over each serving for richness.
- Enjoy your delicious Cavatelli with Brown Butter Beets, Ricotta, and Pistachios!
Tips
- Roast beets in advance to save time and enhance their natural sweetness. You can roast them a day ahead and store in the refrigerator.
- Watch your brown butter carefully - the line between perfectly nutty and burnt is thin. Remove from heat as soon as it turns golden brown and smells fragrant.
- Reserve pasta water is crucial for creating a silky sauce. The starchy water helps bind the ingredients and creates a smooth, glossy coating.
- Use fresh, high-quality ricotta for the best creamy texture. If possible, choose ricotta from a local dairy or specialty store.
- Toast the pistachios lightly before chopping to intensify their flavor and add extra crunch to the dish.
- For a vegetarian version, ensure your ingredients are vegetarian-friendly. For a vegan adaptation, substitute dairy ricotta with cashew cream.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 18g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 55mg
