SERVES: 4
TOTAL TIME: 14 minutes
INGREDIENTS
- 300g dried farfalle
- 30g Parmesan cheese
- 1 lemon
- ½ a bunch of basil (15g)
- olive oil
- 1 x 280g vac-packed beetroot
- 100g ricotta cheese
- 30g shelled unsalted walnut halves
- extra virgin olive oil
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 teaspoon of black pepper and 3 tablespoons 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 black 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.
Featured in Simply Jamie by Jamie Oliver, published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie).
Recipe photography: © David Loftus, 2024.
