Linguette in Beetroot Sauce

Ingredients

• •

  2 tbsp Olive Oil

• •

  2 tbsp Lemon Juice

• •

  1 tsp Salt

• •

  1/4 cup Walnuts

  chopped

Instructions

1. 1

   In a large pot, bring water to a boil and cook pasta until al dente. Scoop 1 - 2 cups of pasta water and set aside. Drain pasta.

2. 2

   Using a hand held blender or regular blender, blend the cooked beets until smooth. Set aside.

3. 3

   In a separate sauce pan, add in the blended beets, pasta water, ricotta cheese, olive oil, lemon juice, olive oil and the sundried tomato dip mix. Stir until well combined.

4. 4

   Let it simmer on low heat for about 10 minutes. Seasoned with salt and pepper to taste.

5. 5

   Transfer pasta to a bowl. Pour the sauce over the pasta and toss. Serve onto platter and garnish with walnuts and parmesan cheese.