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Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs 

February 1, 2022
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A creamy bright pistachio parmesan beet pesto tossed in a big bowl of noodles and topped with crispy homemade breadcrumbs and a dollop of fresh ricotta: this Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs is truly my newest obsession.
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A creamy bright pistachio parmesan beet pesto tossed in a big bowl of noodles and topped with crispy homemade breadcrumbs and a dollop of fresh ricotta: this Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs is truly my newest obsession.

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I love old-school Italian — I really do. Still, I don’t often post the classics on On Annie’s Menu. Really, I just find that there are only so many ways to make Linguine and Clams, Chicken Piccata, or Spaghetti and Meatballs… and, let’s face it, I can guarantee you that your old Italian grandmother or the small Italian joint down the street can prepare these classics better. I mean, they’ve spent their whole lives perfecting this stuff!! That being said, I love pasta too much to neglect it entirely, so, instead of giving you another recipe for “the best ever” marinara sauce, I thought I’d whip up a dish a little more in my wheelhouse: something bright, a tad healthier, and packed with a unique set of flavors and textures. Hence, this Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs was brought to life… and it’s freaking delicious!!

the breakdown …

This Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs is the perfect meal to spice up your pasta game. With just a simple pesto, some homemade breads, and some boiled linguine, this dish is actually super easy. To start things off, boil that pasta. I like to go with linguine for this recipe, just because it’s my favorite. You could also do tagliatelle, spaghetti, bucatini, or even a short cut pasta! The world is your oyster when it comes to choosing noodles, so go with what you love. Whatever you do, however, make sure you save some of that starchy salty pasta water to help thin out your dish later on. 

A creamy bright pistachio parmesan beet pesto tossed in a big bowl of noodles and topped with crispy homemade breadcrumbs and a dollop of fresh ricotta: this Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs is truly my newest obsession.

With that pasta boiling, the next step is to make the breadcrumbs. I like to do this first to save dishes. I mean, you really don’t want to have to make the pesto in your food processor, pour it out, clean the food processor, and THEN make the breadcrumbs. You just don’t. So, by pulsing up just a bit of ciabatta bread until it is in fine pieces and throwing it in some hot oil or butter, you get the perfect golden little salty garlicky bits to top off this dish. I like to leave my bread crumbs on the thicker side — almost like a crouton of sorts… I mean, carbs on carbs is always a good idea, if you ask me. 

onto the pesto…

Set aside those toasty breadcrumbs and get cracking on the beet pesto. This pesto is truly one of a kind. Now, if you don’t like beets, I can’t say this recipe is for you. But, being a beet fan myself, I’m absolutely obsessed with the earthy flavor and creamy texture the canned veggie brings to everything. If you can’t find canned beets, you could also roast or boil a fresh beet yourself… but I find that to be kind of a pain. Either way, make sure you toss those juicy beets into the food processor with a ton of pecorino and ricotta for the creamiest finish. Then, with some pistachios, you get the most toasty, piney taste that’s absolutely delicious. While you could go with another nut, such as a pine nut or walnut, I really do love the pistachios here. 

A creamy bright pistachio parmesan beet pesto tossed in a big bowl of noodles and topped with crispy homemade breadcrumbs and a dollop of fresh ricotta: this Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs is truly my newest obsession.

The remaining ingredients of the pesto for this Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs are pretty standard. You’ve got some garlic, olive oil, water, and lemon juice. Nothing too crazy, just plain delicious. Blend it all up until smooth and toss it right into that linguine! I usually end up adding a good bit of pasta water to the mix, as the pesto is probably going to be too thick off the bat. You want everything to be more of a creamy consistency, as opposed to grainy. Once it’s all combined and warmed through, serve your pasta up in some bowls, top it with an extra dollop of some cooling ricotta, some of those homemade breadcrumbs, and a few pistachios for crunch and color… and voila! Dinner is served.

A creamy bright pistachio parmesan beet pesto tossed in a big bowl of noodles and topped with crispy homemade breadcrumbs and a dollop of fresh ricotta: this Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs is truly my newest obsession.

how to serve it up…

I love this Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs for an easy weeknight dinner. Serve it up as a vegetarian main, or even alongside some chicken, salmon, steak, or shrimp, and it’s sure to be a winner. You could even throw some garlic bread or warmed pita on the side. With a dish like this, there are really no rules. This recipe also makes for wonderful meal prep or leftovers. As always with pasta, however, I recommend mixing in some more water or oil the next day to loosen the pesto. It will stay delicious, I promise! 

I hope you enjoy this Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs  as much as I do! Let me know what you think in the comments below:))

Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs 
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Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs 

Recipe by Annie PatrickCourse: All Recipes, Main Courses, VegetarianCuisine: American, FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

A creamy bright pistachio parmesan beet pesto tossed in a big bowl of noodles and topped with crispy homemade breadcrumbs and a dollop of fresh ricotta: this Beet Pesto Linguine with Ricotta and Homemade Breadcrumbs is truly my newest obsession.

Ingredients

  • assembly:

  • 1 lb linguine

  • 1 cup fresh ricotta

  • Toasted chopped pistachios, to garnish

  • breadcrumbs:

  • ⅓ a loaf (about 5 oz) of ciabatta bread, roughly torn (stale bread is best!)

  • 3 tbsp olive oil

  • 1 tbsp garlic powder

  • A pinch of salt, to taste

  • beet pesto:

  • 1 15 oz can sliced beets, drained

  • ½ cup pecorino romano, finely grated*

  • ¼ cup fresh ricotta

  • ⅓ cup pistachios, shelled and toasted

  • 4 cloves garlic, smashed

  • ¼ cup olive oil

  • ¼ cup water

  • 1 lemon, juiced

  • salt, to taste

Instructions

  • Boil your linguine according to its package. Reserve ¾ cup of the salty, starchy pasta water for later use.
  • In a food processor or blender, pulse the ciabatta until thick breadcrumbs form. In a large skillet, heat the 3 tbsp of olive oil over medium high heat. Once hot, toss the breadcrumbs into the skillet and toast for 4-5 minutes, or until the breadcrumbs are golden brown and crisp. Season with the garlic powder and salt. Remove the breadcrumbs from the skillet and set aside for now.
  • In the empty food processor or blender, purée all of the beet pesto ingredients until smooth.
  • In the empty skillet, toss the boiled linguine with the beet pesto until combined and warmed through. Thin with pasta water, as needed.
  • Divide your linguine into your bowls and garnish with some of the homemade breadcrumbs, some toasted pistachios, and a dollop of fresh ricotta. Serve and enjoy!

Notes

  • Pecorino Romano and parmesan cheese are pretty much interchangeable. 
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