Food & Cooking Recipes Ingredients Pasta and Grains Beet Pasta with Ricotta Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Whole-grain spaghetti gets striking color from a quick toss with pureed beets. Sun-dried tomatoes lend the sauce a caramelized sweetness. Ingredients 1 pound red beets, trimmed, scrubbed ¼ cup olive oil, plus more for drizzling Coarse salt ½ cup toasted walnuts 1 tablespoon chopped sundried tomatoes Red-pepper flakes 12 ounces farro spaghetti ½ cup fresh ricotta Directions Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool. Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes. Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot. Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes. Christopher Baker Rate it Print