Ingredients

  • 1 pound red beets, trimmed, scrubbed
  • 1/4 cup olive oil, plus more for drizzling
  • Coarse salt
  • 1/2 cup toasted walnuts
  • 1 tablespoon chopped sun-dried tomatoes
  • Red-pepper flakes
  • 12 ounces farro spaghetti
  • 1/2 cup fresh ricotta

Instructions

  • 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.

Recipe by: MARTHA STEWART

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