Hot Pink Pasta

1. 1

   Bring a medium size pot of water to the boil and add a pinch of salt.

2. 2

   Place the pasta in the boiling water and cook as instructed on the pack.

3. 3

   Drain the pasta and place it in your serving bowl covered with the saucepan lid.

4. 4

   Return the pot to the heat and melt the butter, cooking it until it just starts to brown.

5. 5

   This should take about a minute, but watch it carefully, as it will burn quickly once the browning starts.

6. 6

   Add the beetroot and cook for thirty seconds.

7. 7

   Grate the lemon rind and garlic finely and stir into the beetroot with the lemon juice.

8. 8

   Cook for one minute.

9. 9

   Toss the pasta through the mixture and crumble chunks of the ricotta into it.

10. 10

    Serve with cracked black pepper and parmesan cheese if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.