Ingredients
- 300 g of farfalle
- 280 g red beets under vacuum
- 100 g of ricotta
- 30 g Parmesan
- 1 organic lemon
- 1/2 Basil bouquet
- 30 g of non -salty walnuts
- 3 tbsp. olive oil
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salt
- 1 teaspoon (s) of pepper
-
Moulin black
Preparation
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Cook the farfalle according to the package instructions. Drain while keeping 1 cup of cooking water, then set aside in the pan.
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Finely grate the parmesan. In a blender, mix it with the lemon zest, then add the juice half of the lemon.
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Tear the basil leaves. Add them in the blender with beets, pepper and olive oil. Mix until the sauce is very smooth.
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Pour the sauce over the farfalle, mix on the fire. Pour a little cooking water if necessary. Salt and pepper.
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Divide the Farfalle into the plates, place a little ricotta and walnut kernels.
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Press the other half of lemon, pour it and finish with 1 drizzle of olive oil.
