BUTTER, RICOTTA AND BEETROOT PASTA

1. Cook the pasta in a large pan of boiling salted water, following the packet instructions.

 Drain, reserving a little cooking water (about 1 cup).

2. Blend the cooked beets with the lemon juice, a pinch of salt, pepper, and a dash of water to obtain a smooth purée. 
3. In a saucepan, melt the semi-salted butter over low heat.

Add the ricotta and mix well until creamy.

4. Add the beetroot puree with the ricotta and mix. If the sauce is too thick, add a little of the pasta cooking water.
5. Add the drained pasta to the sauce and toss to coat.
6. Serve the pasta hot with a little parsley (optional).