Testing a Giant Pink Pasta Recipe from TikTok!

Ingredients

• 1 cup Ricotta Cheese (full-fat ricotta, room temperature)
• 2 beet Beets (cooked, peeled, cut into chunks (about 250 g))
• 2 clove Garlic (peeled)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 pinch Red Pepper Flakes (optional for heat)
• 2 tbsp Olive Oil (extra virgin)
• 1 tbsp Lemon Juice (freshly squeezed from half a lemon)
• 200 g Long Pasta (e.g., Bucatini) (dry)
• 2 tbsp Parmesan Cheese (freshly grated)
• 4 leaf Fresh Basil Leaves (for garnish)
• 0.25 cup Pasta Water (reserved from cooking)

Instructions

1. Cook and Peel Beets

   Place the beets in a pot of water, bring to a boil, and cook until tender (about 20 minutes). Drain, let cool, peel, and cut into chunks.

   Time: PT20M

   Temperature: 100°C

2. Blend Pink Sauce

   In a blender combine ricotta, cooked beet chunks, garlic, salt, black pepper, red pepper flakes, olive oil, and lemon juice. Blend until smooth, adding a splash of reserved pasta water if needed for a silky texture.

   Time: PT5M

3. Boil Pasta

   Bring a large pot of heavily salted water to a rolling boil. Add the long pasta and cook al dente according to package directions (10‑12 minutes). Reserve 1/4 cup of pasta water before draining.

   Time: PT12M

   Temperature: 100°C

4. Combine Sauce and Pasta

   Return the drained pasta to the pot over low heat. Pour the pink beet‑ricotta sauce over the noodles and gently toss to coat, adding reserved pasta water a little at a time until the sauce clings.

   Time: PT3M

   Temperature: low

5. Plate Individual Noodles

   Using tongs, lift a single noodle onto a plate, swirl it into a nest, and repeat for each serving.

   Time: PT5M

6. Finish with Garnish

   Grate fresh Parmesan over the pasta and scatter a few basil leaves on top. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

4g