Preparation
Step 1
In a pan heat olive oil, add onion and cook until wilted, add garlic and cook for 30 seconds then add beetroot with spices and cook for a minute or two.
Step 2
Transfer to a blender with ricotta cheese, basil and chicken stock and blend until smooth and creamy.
Step 3
Transfer again to the pan, add pasta and cook for 1-2 minutes on low heat, you might want to add the extra reserved pasta water to thin out the sauce if desired.
Step 4
Serve pasta and garnish with extra basil, feta and pistachio and serve
