Cavatelli with Brown Butter Beets, Ricotta and Pistachios
INGREDIENTS
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TOTAL TIME 40 minutes
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1 1/2 cups whole milk ricotta
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1/4 teaspoon finely grated orange zest, more to taste
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1 1/2 teaspoons chopped fresh sage
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1 1/4 teaspoons kosher salt, more as needed
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1/2 teaspoon black pepper, more as needed
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6 tablespoons unsalted butter
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1 1/2 pounds beets, peeled and finely grated in a food processor
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1 1/2 teaspoons balsamic vinegar
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3/4 pound fresh or dried cavatelli
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1/2 cup freshly grated Parmigiano-Reggiano
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1/4 cup chopped pistachios
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