Beetroot and rocket pasta with ricotta and pears

    40 min

    Pears are roasted with ricotta cheese and rosemary, then served with spaghetti, beetroot and rocket leaves. This is a lovey vegetarian dish to serve to good company!

    1 person made this

    Serves: 4 

    • 250g ricotta
    • 2 pears - peeled, cored and sliced into 6 wedges
    • 2 sprigs rosemary
    • 2 tablespoon olive oil, divided
    • 300g spaghetti
    • 3 cloves garlic, thinly sliced
    • 500g boiled beetroot, peeled and cubed
    • 75g rocket leaves

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with baking paper.
    2. Place ricotta cheese on prepared tray; arrange pear wedges around it. Season with salt, pepper and rosemary. Drizzle 1 tablespoon olive oil on top and bake in preheated oven for 30 minutes.
    3. Meanwhile, cook the spaghetti until al dente, according to the instructions on the packet; drain.
    4. Heat remaining tablespoon oil in a pan over medium heat; add garlic and cook for 30 seconds. Stir in cooked beetroot cubes, spaghetti and rocket leaves until well combined; serve pasta with ricotta and pears on the side.

    Recently viewed

    Reviews & ratings
    Average global rating: