Gluten-Free Shells with Beets, Ricotta, and Pistachios - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Dawn Perry
Don't laugh—good gluten-free pastas exist.
Ingredients
- 1/3 cup raw pistachios
- 1 teaspoon plus 5 tablespoons olive oil; plus more for drizzling
- Kosher salt, freshly ground pepper
- 1 cup ricotta
- 2 pounds small golden beets, scrubbed
- 1 large shallot, finely chopped
- 3 tablespoons Champagne vinegar
- 12 ounces gluten-free shells or other short pasta
- 1 tablespoon finely chopped fresh chives
- Flaky sea salt
Instructions
- Preheat oven to 350 °. Toast pistachios on a baking sheet, stirring occasionally, until golden brown, 8-10 minutes. Let cool, then chop. Toss in a small bowl with 1 teaspoon oil; season with kosher salt and pepper.
- Process ricotta and 1 tablespoon oil in a food processor until smooth (or whisk in a bowl); season with kosher salt and pepper.
- Cook beets in a large pot of boiling salted water until just tender, 12-15 minutes. Transfer to a kitchen towel and let cool slightly. Rub off skins with paper towels and slice 1/4" thick. Toss in a large bowl with shallot, vinegar, and 4 tablespoons oil; season with kosher salt and pepper.
- Return beet cooking liquid to a boil and use it to cook pasta, stirring occasionally, until al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.
- Meanwhile, heat a large skillet over medium-high. Cook beets and dressing, tossing occasionally, until beets are golden brown in spots, 8-10 minutes. Add pasta and cook, tossing and adding cooking liquid as needed, until pasta is coated.
- Serve pasta over ricotta topped with pistachios and chives and drizzled with oil. Season with sea salt and pepper.
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