Gluten Free Shells with Beets Ricotta and Pistachios
Ingredients
- ⅓ cup raw pistachios
- 1 teaspoon plus 5 Tbsp. olive oil; plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 cup ricotta
- 2 pounds small golden beets, scrubbed
- 1 large shallot, finely chopped
- 3 tablespoons Champagne vinegar
- 12 ounces gluten-free shells or other short pasta
- 1 tablespoon finely chopped fresh chives
- Flaky sea salt
Instructions
Gluten-Free Shells with Beets, Ricotta, and Pistachios serves 4 original recipe by Bon Appetit.
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