Gluten-Free Shells with Beets, Ricotta, and Pistachios

Ingredients

Preparation

1. Step 1

   Preheat oven to 350°. Toast pistachios on a baking sheet, stirring once quickly, till golden brown, 8–10 minutes. Let cool, then chop. Toss in a puny bowl with 1 tsp. oil; season with kosher salt and pepper.

   Step 2

   Route of ricotta and 1 Tbsp. oil in a meals processor till gentle (or traipse in a bowl); season with kosher salt and pepper.

   Step 3

   Cook dinner beets in a orderly pot of boiling salted water till moral relaxed, 12–Quarter-hour. Transfer to a kitchen towel and let cool a runt. Rub off skins with paper towels and slash ¼” thick. Toss in a orderly bowl with shallot, vinegar, and 4 Tbsp. oil; season with kosher salt and pepper.

   Step 4

   Return beet cooking liquid to a boil and jabber it to cook dinner pasta, stirring once quickly, till al dente. Drain pasta, reserving ½ cup pasta cooking liquid.

   Step 5

   In the period in-between, heat a orderly skillet over medium-high. Cook dinner beets and dressing, tossing once quickly, till beets are golden brown in spots, 8–10 minutes. Add pasta and cook dinner, tossing and including cooking liquid as wished, till pasta is lined.

   Step 6

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

Nutrition Per Serving