Gluten-Free Shells with Beets, Ricotta, and Pistachios
A vibrant and elegant pasta dish featuring golden beets, creamy ricotta, and toasted pistachios. This gluten-free recipe combines the earthy sweetness of beets with the richness of ricotta and the crunch of nuts for a sophisticated meal.
Ingredients
- •⅓ cup raw pistachios
- •6 tablespoons olive oil
- •to taste Kosher salt, freshly ground pepper
- •1 cup ricotta
- •2 pounds small golden beets
- •1 large shallot
- •3 tablespoons Champagne vinegar
- •12 ounces gluten-free shells
- •1 tablespoon fresh chives
- •to taste flaky sea salt
Cooking Instructions
- 1.
Preheat oven to 350°. Toast pistachios on a baking sheet, stirring occasionally, until golden brown, 8-10 minutes. Let cool, then chop. Toss in a small bowl with 1 teaspoon oil; season with kosher salt and pepper.
10 min
- 2.
Process ricotta and 1 tablespoon oil in a food processor until smooth (or whisk in a bowl); season with kosher salt and pepper.
5 min
- 3.
Cook beets in a large pot of boiling salted water until just tender, 12-15 minutes. Transfer to a kitchen towel and let cool slightly. Rub off skins with paper towels and slice 1/4" thick. Toss in a large bowl with shallot, vinegar, and 4 tablespoons oil; season with kosher salt and pepper.
15 min
- 4.
Return beet cooking liquid to a boil and use it to cook pasta, stirring occasionally, until al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.
12 min
- 5.
Meanwhile, heat a large skillet over medium-high. Cook beets and dressing, tossing occasionally, until beets are golden brown in spots, 8-10 minutes. Add pasta and cook, tossing and adding cooking liquid as needed, until pasta is coated.
10 min
- 6.
Serve pasta over ricotta topped with pistachios and chives and drizzled with oil. Season with sea salt and pepper.
5 min
