Orecchiette with Ricotta, beetroot tops, speck and walnuts
Cooking the beetroot tops down until the purple stalks grow tender and sweet is the key to this simple recipe with delicate pasta and walnuts for added texture
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
400g dried Orecchiette
20 beetroot tops
100g speck, sliced thinly
2 tbsp butter
1 tbsp parsley
80g walnuts, chopped roughly
1 tbsp Parmesan, gratedÂ
juice of ½ lemon
salt
black pepper
250g ricotta
1 garlic clove, slice thinly
BLACK FRIDAY
