Green Gramigna with Beet Pesto, Arugula and Salted Ricotta
Have you ever tried the red beet pesto? If you are looking for a showstopping first course that is healthy and super quick, this recipe will win you over. After the success of the hummus and the beet dumplings, I decided to use this extraordinary root in a pasta sauce that delivers vibrant color and a surprising flavor.
Why love beets (even if you’re skeptical)
Many avoid red beets because of their typically sweet taste. The secret of this dish is the balance between the savory notes of the salted ricotta, which tones down the vegetable’s sweetness, and the slightly peppery kick of fresh arugula, which adds character and a more decisive flavor.
The green gramigna is, in my opinion, the crowning touch! I chose it not only because it creates a beautiful color contrast, but because it’s perfect for holding the creaminess of the pesto. Naturally, if you can’t find it, you can opt for other short pasta shapes you prefer.
A Pesto Ready in 5 Minutes
If you use pre-cooked beets, this first course is a true no-fuss recipe. Just blend the ingredients while the pasta cooks and you’re done! If you prefer absolute freshness, you can boil the beets for about 30 minutes before proceeding with the rest of the steps.
The benefits of this “Superfood”
Beyond the taste, you’ll bring to the table a concentrate of health, since beets are rich in antioxidants, minerals and vitamins — perfect for a nutritious meal that doesn’t sacrifice visual appeal. My advice is not to be influenced by prejudice: try, experiment and enjoy!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work at no extra cost to you!
- 11 oz Organic green gramigna pasta (or another format of your choice)
- Beet pesto
- 2 cups arugula
- 1.5 oz salted ricotta
- to taste Salt
Tools
- 1 Mixer
- 1 Knife
- 1 Saucepan
- 1 Skimmer
- 1 Frying pan
Preparation
Cut the pre-cooked beets into large pieces and place them in a blender together with the ingredients listed in the pesto recipe.
Meanwhile, bring a large saucepan of well-salted water to a simmer and, when the water is just about to boil, add the pasta and cook it for 9 minutes or according to the times indicated on your package. Transfer the beet pesto to a large frying pan and loosen it over low heat with a little of the pasta cooking water as soon as the pasta is ready. Once added, toss for a few minutes and then turn off the heat.
Serve the gramigna with the pesto, garnishing with a few arugula leaves and a grating of salted ricotta.
And voilà… the gramigna with beet pesto and salted ricotta is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉You can also prepare the pesto the day before and follow the storage tips found in the recipe (covered in oil in the fridge), then cook the pasta at the last moment. The flavor will have time to stabilize and become even more harmonious.
Tips, notes, variations and suggestions
🔵For a gourmet version: you can further enrich the dish by adding a handful of toasted pine nuts or coarsely chopped pistachios. Delicious!
1. What can I substitute for salted ricotta?
If you don’t like it or can’t find it, you can use grated Pecorino Romano or crumbled feta. For a vegan version, opt for toasted almond crumbs and a little extra salt.
