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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