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Ingredients

• ***beetROOT PASTA***
• 100g peeled beets
• 150g flour
• 1 egg
• 1 egg yolk
• 1 Tbsp olive iol
• ***RICOTTA SAUCE***
• 250g smooth ricotta (at room temperature)
• 1 tsp dried thyme
• 1 clove garlic, crushed
• 1 spring onion / scallion, sliced thinly (white part only)
• 1/2 tsp grated lemon rind
• ***TO SERVE***
• 1/3 cup fresh parsley, roughly chopped
• 1/3 cup walnut pieces
• drizzle olive oil

Description

THIS.IS.AMAZING. The Beet Flavour Is Subtle, But Its Worth Is For The Colour. And You Really Do Need The Olive Oil To Garnish, Even If You're Like Me And Try To Cut Out ALL Fats. Really Worth Making Your Own Pasta For This.

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