Provided by Melissa Clark
Categories dinner, lunch, pastas
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine ricotta, orange zest and sage. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
- In 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.
- Meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente. Drain, reserving 1/3 cup cooking liquid.
- Transfer 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.
Nutrition Facts : @context http, Calories 808, UnsaturatedFat 14 grams, Carbohydrate 86 grams, Fat 38 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 22 grams, Sodium 918 milligrams, Sugar 15 grams, TransFat 1 gram
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