Flavors On The Road with Marilyn Amaterasu

English version

Pink Pasta for Two

Looking for something romantic, quick, and absolutely delicious? This pink pasta is your answer. With just a handful of ingredients—beets, ricotta, fresh basil, and a squeeze of lime—you’ll create something that looks fancy but tastes even better. The beautiful rosy color comes naturally from the beets, and the texture is creamy, light, and perfect for sharing an intimate dinner. Best part? It comes together in less than 30 minutes. This is comfort food that feels like celebration.

Quick Info
⏱️ Prep & cook time: 25 minutes | 👥 Serves: 2 | 📊 Difficulty: Easy

goedIngredients

• 2 already boiled red beets in pack
• 1 freshly pressed garlic clove
• 250 grams of tagliatelle (or any other kind of pasta)
• 1 teaspoon salt
• 1 tablespoon of olive oil
• 100 grams of ricotta cheese
• pair of basil leaves
• 1 grated lime peel 
• 50 grams of chopped nuts (walnuts, pistaccio and so on)
• pack of finely grated parmigianno cheese

Instructions

1. Cook the pasta al dente according to package instructions. Save 1 cup of pasta water before draining—you’ll need it to bring everything together.
2. While the pasta cooks, grate both red beets into thin shreds using a box grater or food processor.
3. Heat the olive oil in a large pan over medium heat. Add the pressed garlic and stir gently until it becomes fragrant and translucent (about 1 minute). Be careful not to burn it.
4. Add the grated beets and ½ tablespoon of salt to the pan. Stir well and cook for 2 minutes.
5. Pour in ½ cup of water and simmer for 3 minutes, allowing the beet flavor to develop and soften.
6. Gently stir in the ricotta cheese and another ½ tablespoon of salt. Cook for 5 minutes, stirring occasionally, until everything is well combined.
7. Taste and adjust the salt if needed. If you prefer a smoother sauce, you can blend it lightly with an immersion blender, but I love the rustic texture as is.
8. Add the drained pasta to the pan and toss everything together with a fork and spatula until the pasta is evenly coated. Add pasta water a little at a time until you reach your desired consistency—creamy but not too heavy.
9. Divide between two plates. Top each serving with a sprinkle of grated Parmigiano cheese, chopped nuts (walnuts and pistachios are perfect), fresh basil leaves torn by hand, and a light dusting of lime zest.
10. Enjoy your meal! Pour a glass of something crisp and celebrate the simple magic of fresh, honest ingredients coming together.