Cavatelli With Brown Butter Beets, Ricotta and Pistachios
This recipe is by Melissa Clark and takes 40 minutes . Tell us what you think of it at The New York Times - Dining - Food.
- Serves: 4 persons
- 1 ½cups whole milk ricotta
- ¼teaspoon finely grated orange zest, more to taste
- 1 ½teaspoons chopped fresh sage
- 1 ¼teaspoons kosher salt, more as needed
- ½teaspoon black pepper, more as needed
- 6tablespoons unsalted butter
- 1 ½pounds beets, peeled and finely grated in a food processor
- 1 ½teaspoons balsamic vinegar
- ¾pound fresh or dried cavatelli
- ½cup freshly grated Parmigiano-Reggiano
- ¼cup chopped pistachios
Step 1In a small bowl, combine ricotta, orange zest and sage. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
Step 2In 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.
Step 3Meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente. Drain, reserving 1/3 cup cooking liquid.
Step 4Transfer 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.