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Beet Almond Ricotta Pasta with Coconut Bacon, Pistachios and Arugula

Updated: Nov 13, 2023

Description Here



Beet Almond Ricotta Pasta with Coconut Bacon, Pistachios and Arugula


Ingredients


Sauce

  • 1/2 blanched almonds (soaked)

  • 1 clove of garlic

  • 2 small roasted beets

  • 3/4 cup coconut milk

  • 2 tablespoons lemon juice

  • 1/4 teaspoon of salt


  • 8oz Pasta

- 1 three ounce bag of Madly Hadley® Original Coconut Bacon


Directions


Directions:


Blend the sauce ingredients together until smooth. (Do not add any water in this step)


Cook the pasta according to the instructions.


Combine the pasta, arugula and sauce. Add a little pasta water if the sauce is thick.


Top with chopped pistachios and coconut bacon. Enjoy!


Notes: when the pasta goes into the refrigerator the sauce will become a bit hard from the fat in the coconut milk. As soon as you reheat it the pasta sauce will be smooth and silky again

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