Primavera pasta with beets, radishes and radicchio – a detailed recipe cooking. 
The photodishes: David Malosh Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr gemelli pasta (braided pasta) or other spiral pasta
- 1/2 tbsp. olive oil
- 2 tbsp. l red wine vinegar
- 230 – 260 gr. cooked beets, chopped, leave juice (about 1/4 tablespoon juice)
- 1 bunch radish, thinly sliced
- 1/2 head of radicchio, thinly sliced
- 1 red onion, chopped
- 3 cloves of chopped garlic
- 1 tbsp. shredded basil
- 1/2 tbsp. coarsely grated hard cheese ricotta salad (about 60 gr.)
Recipes with similar ingredients: spiral fusilli paste, beets, radish, radicchio, ricotta cheese, basil
Recipe preparation:
- Boil a large pot of salted water. Add the pasta and cook as indicated on the label. Leave 1/2 tbsp. water from cooking pasta, then drain the water from the pan. Mix 3 tbsp. l olive oil, vinegar and beetroot juice in a large bowl; season 1/2 tsp. salt and a few pinches of ground pepper. Add beets, radishes and radicchio and mix well. Set aside.
- Heat the remaining 5 tbsp. l olive oil in large pan over medium heat. Add red onion, garlic, 1/2 tsp salt and a pinch of ground pepper. Fry stirring occasionally until the onion softens, about 4 minutes; add the beets to the mixture and mix.
- Add pasta, basil and 1/4 tbsp each. ricotta and remaining water from pasta to beetroot mixture; add salt and pepper. Mix thoroughly by adding enough water to pasta, if necessary. Garnish pasta with leftover vegetables ricotta.
