1 lb red beets, trimmed, scrubbed
¼ cup olive oil, plus more for drizzling
½ cup toasted walnuts
1 Tbsp chopped tomatoes
12 oz farro spaghetti
½ cup fresh ricotta
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.
Source: Whole Living, March 2012
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