Pink Heart Pasta for Valentine’s Day
The pink heart pasta is the perfect first course to celebrate Valentine’s Day with a simple yet impressive recipe. This pink pasta for Valentine’s Day, made with heart-shaped pasta, beetroot, and creamy ricotta, immediately stands out for its natural color and velvety texture.
It’s a romantic first course, ideal for a dinner for two, but also an easy Valentine’s recipe to make in a few minutes, without cream and complicated steps. An elegant and delicate beetroot pasta, perfect for bringing something special to the table with simple ingredients.
Serve the pink heart pasta hot, finishing with a generous sprinkle of chopped pistachios to add contrast and crunch.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Valentine's Day, All seasons
Ingredients
- 6.3 oz pasta (heart-shaped pasta)
- 4.6 oz cooked, boiled red beets
- 4.2 oz ricotta
- 1 tbsp grated Parmesan cheese
- to taste salt
- 1 grind black pepper
- to taste chopped pistachios
Tools
- Blender
- Pot
- Pan
Steps
In the blender, we put the beetroot, the ricotta, the Parmesan, a pinch of salt, and a grind of pepper. Blend until smooth and velvety.
If needed, add a bit of pasta cooking water to adjust the consistency.
Cook the heart pasta in plenty of salted water and drain al dente, setting aside a ladle of cooking water.
Pour the pink cream into a wide pan and gently heat. Add the drained heart pasta and toss everything for a minute, stirring well to coat them with the cream.
Plate and finish with a sprinkle of chopped pistachios for crunch and color.
Storage and Tips
This dish can be stored in the refrigerator for 2–3 days, in an airtight container.
Allow to cool completely before storing, so it retains better flavor and texture.
Freezing is not recommended, as it may alter the texture and final taste.
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