Beet-leaf & ricotta tagliatelle

It’s yum, nutritious, easy and has a lovely earthy taste.

For 2:

1 white onion, halved & sliced

2 cloves garlic, finely chopped

1 tbsp butter or olive oil

1 good handful young beetroot leaves and stalks, roughly chopped or torn

2 tbsp ricotta cheese

freshly grated nutmeg

handful freshly grated parmesan

Pasta – tagliatelle for 2

Heat the oil or butter in a frying pan – cook the onion for 10 minutes until soft, but not brown.  Put the pasta on to boil in plenty of salted water.  Add the garlic to the onion and cook for another minute.  When the pasta is almost ready, turn up the heat under the frying pan and add the beetroot stalks and leaves.  Season with salt.  Cook quickly for 1-2 minutes.  Drain the pasta and toss with a little olive oil.  Stir in the cooked beet leaves, pinch of freshly grated nutmeg, freshly ground black pepper and the ricotta.  Serve in a wide bowl or plate and sprinkle with freshly grated parmesan for a cheesey punch.  The onions turn a lovely pinky colour, giving the dish the vibrancy we need this soon after winter.  This is still delicious the next day as a salad for lunch.


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