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
2 pears - peeled, cored and sliced into 6 wedges
2 sprigs rosemary
2 tablespoon olive oil, divided
3 cloves garlic, thinly sliced
500g boiled beetroot, peeled and cubed
75g rocket leaves
Method Prep:30min › Cook:10min › Ready in:40min
Preheat oven to 200 C / Gas 6. Line a baking tray with baking paper.
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.
Meanwhile, cook the spaghetti until al dente, according to the instructions on the packet; drain.
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.