Gluten-Free Shells with Beets, Ricotta, and Pistachios

Step 1

Preheat oven to 350°. Toast pistachios on a baking sheet, stirring every so ceaselessly, unless golden brown, 8-10 minutes. Let cool, then reduce. Toss in a shrimp bowl with 1 teaspoon oil; season with kosher salt and pepper.

Step 2

Course of ricotta and 1 tablespoon oil in a meals processor unless refined (or drag in a bowl); season with kosher salt and pepper.

Step 3

Prepare dinner beets in a colossal pot of boiling salted water unless valid tender, 12-quarter-hour. Transfer to a kitchen towel and let cool a tiny of. Rub off skins with paper towels and cleave 1/4″ thick. Toss in a colossal bowl with shallot, vinegar, and 4 tablespoons oil; season with kosher salt and pepper.

Step 4

Return beet cooking liquid to a boil and put it to use to cook pasta, stirring every so ceaselessly, unless al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.

Step 5

Meanwhile, heat a colossal skillet over medium-excessive. Prepare dinner beets and dressing, tossing every so ceaselessly, unless beets are golden brown in spots, 8-10 minutes. Add pasta and cook, tossing and adding cooking liquid as well-known, unless pasta is covered.

Step 6

Wait on pasta over ricotta topped with pistachios and chives and drizzled with oil. Season with sea salt and pepper.