Ricotta and Beetroot Tops Pasta. One of the best pastas I have ever eaten and I have eaten a LOT of pasta!

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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)


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 .

9 thoughts on “Ricotta and Beetroot Tops Pasta. One of the best pastas I have ever eaten and I have eaten a LOT of pasta!

  1. Have you tried baking it yet? I love beetroot tops. I had never tried them before I grew beetroot for the first time last year and they are absolutely delicious. I actually liked the tops better than the root!

      • I meant the ricotta, not the beetroot tops ;). I just use the tops like I use silverbeet/spinach and they are gorgeous in soup. The ricotta baked is scrumptious if you haven’t tried it 🙂

            • Even though I have a dehydrator, which I use a lot, the costs involved in drying a product like beetroot tops are prohibitive. It also changes the inherent characteristics of the product too much. I find the best way to preserve most products is by vacuum sealing – I have a huge industrial vacuum sealer – then pasteurising the bag in boiling water. In this way the product retain more of its original flavor, coloring and nutrients and will last for almost ever. It is also easy and cheap to store thereafter as you do not need a refrigerator or anything – just store in in the pantry.

            • I have preserving envy! ;). I just eat them like silverbeet so I never have any go to waste as I am vegan and eat a LOT of them when they are in season and available 🙂

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