Most of the ricotta has been devoured; we ate it on toast with jam on top, as part of an antipasto spread involving the roast carrots and beetroot that the tops came from, and I am ashamed to say that I ate some ‘straight’ using a spoon. Today’s lunch was delicious and quick to prepare

Ricotta and Beetroot Tops Pasta 

2  cloves garlic

4   tablespoons of olive oil (More if tr is too tight)

1  pinch chili flakes

3  cups cooked beetroot tops. I have quite a lot in the fridge after cooking my harvest.  link

4  strips of bacon, chopped ( normally I would use panchetta, but where I live good quality Italian meats are non existent)

1/2 cup of ricotta (or, in my case, as much as you have left over)

Spaghetti

Parmigiano grated

Put the spaghetti into fast boiling, salted water. Cook until al dente, not soggy. Use a pan big enough to hold the sauce and the pasta. Crisp the bacon  in olive oil and add the chili and garlic. When the garlic has softened add the beetroot tops and fry for a bit. Cook until the beetroot is hot, check for salt and pepper. Stir in the ricotta, not too well,  keep a few lumps in the mix  Add the pasta and mix. Serve with grated parmgiano .