Guys! I am so excited (and nervous!) because today is the first media lunch for the Impatient Foodie Cookbook – WHOOP WHOOP! It took almost 3 YEARS to “give birth” to this book baby from proposal to print. I am feeling like this:
(PS Wouldn’t it be great if I could show up to the cookbook media lunch in exactly this outfit, playing sax, and with backup dancers without being considered a total nut job? Now that would be an entrance.)
Since I literally CANNOT WAIT to share this book with everyone, I thought I’d start leaking out some of my favorite recipes from the book. This beet ricotta pasta is my new obsession and the absolute jam. It tastes absolutely delicious, looks GORGEOUS, and takes about 30 minutes to make from beginning to end. And I am not saying it takes 30 minutes to cook — I am saying it takes 30 minutes to prep, cook, and get on your plate/in your mouth. I have tested this pasta dish on four different dinner parties and it got people digging in for seconds (and thirds!) every single time, as well as multiple people asking me for the recipe. I have to admit that while my favorite pasta dish has always been tortellini with pesto, this beet pasta is becoming a very, very close second.
If you’re a beet lover, you will love my cookbook because I have a total of 4 recipe suggestion for beets (beet gratin, beet ricotta pasta, beet velvet cake, and beet tahini spread). In fact, the Impatient Foodie Cookbook has 98 original recipes, arranged as an A-Z (asparagus-zucchini) guide with each main ingredient having 4 recipe suggestions. Now, why did I do that? Because of something I observed in my friends and in myself when it came to food shopping: We’d go to the Farmers Market or grocery store, get inspired by beautiful displays of beets, or tomatoes, or squash, or whatever, buy a whole bunch, and then get home only to realize we have no idea what to make with the ingredients, nor know how to cook them. It is in that exact moment that the Impatient Foodie Cookbook will come to the rescue! You open the book to the ingredient chapter you are feeling flummoxed by and you’ll find a bunch of different recipe suggestions that are all easy, fast, and, of course, delicious.
I have to give a special shout out to the OG Impatient Foodie team who helped make this book possible and beautiful. Claudia Ficca was my right hand lady throughout the recipe development process – I could not have kept everything straight or polished off almost 100 original recipes without her help, hand, and organizational skillz. And another shout out to her husband, Davide Luciano, who is the photographer of this book and made every single picture look like a piece of food art. I am so grateful to them and so excited about the work we have created together.
HAPPY EATING AND MORE INFO TO COME 🙂
Beet Ricotta Spaghetti
2 red beets
2 Tablespoons plus ¼ cup extra virgin olive oil, kept separately
2 cups part skimmed ricotta
1 pound spaghetti
1 heaping Tablespoon salt
½ cup of basil, chopped
¼ cup grated parmigiano-reggiano
Zest from 1 lemon, optional
- Place a large pot of water to boil, add in a small handful of salt.
- Peel beets and then grate the beets on the large tear drop of a box grater. If you don’t want to stain your hands, hold the beet in a piece of paper towel or napkin as you peel and grate them.
- Add 2 Tablespoons of olive oil to a medium sized skillet over medium heat, add in the grated beets, and a generous pinch of salt. Saute for 3-4 minutes over medium heat, stirring frequently. Once the beets have softened, add in ½ cup of boiling water from the pot, and continue to cook about 3 minutes minutes.
- Place cooked beets in a food processor with ¼ cup of of extra virgin olive oil; puree until a smooth paste. Add in 2 cups of ricotta cheese plus and 1 heaping Tablespoon of salt. Puree again until very smooth. Set aside.
- Cook your pasta according to package instructions and reserve 1 cup of spaghetti water before straining.
- In a large serving bowl, quickly combine the piping hot, strained pasta with the beet ricotta mixture, and mix together very well. If sauce is too thick, add in reserved hot spaghetti water, one Tablespoon at a time.
- Serve with extra sprinkled parmigiano, if desired, and garnish with chopped basil. Sprinkle a pinch of your lemon zest over each serving. Serve immediately.