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Beet Almond Ricotta Pasta with Coconut Bacon, Pistachios and Arugula

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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 Here

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