Jamie Oliver Recipe

Recipes
 13 Nov 2024

Add colour and fun to dinner with Jamie Oliver’s kid-friendly recipe for Beetroot & Ricotta Pasta.   

BY HEJIRA CONVERY, KINDICARE

NOVEMBER 14, 2024

Green eggs and ham might ring alarm bells for your little one, but pink pasta is guaranteed to pique their interest, and we can definitely rely on Jamie Oliver to come up with a simply splendid version! 

Jamie’s recipe for Beetroot & Ricotta Pasta comes from his new cookbook, Simply Jamie, and this kid-friendly meal tastes as amazing as it looks.  

It’s also super quick for us busy parents to make mid-week, and has the wow factor for special dinners too.  

Enjoy!  

Beetroot & Ricotta Pasta 

Serves 4 

Total time: 14 minutes 

Ingredients 

300g dried farfalle  

30g Parmesan cheese  

1 lemon  

½ a bunch of basil (15g)  

Olive oil  

1 x 280g vac-packed beetroot  

100g ricotta cheese  

30g shelled unsalted walnut halves  

Extra virgin olive oil 

Method 

1. Cook the pasta according to the packet instructions.  

2. Finely grate the Parmesan, then the lemon zest into a blender, and squeeze in half the juice. Tear in the basil leaves, add the beetroot, 1 teaspoon of black pepper and 3 tablespoons of olive oil and blitz until super-smooth.

3. Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over the beetroot sauce and toss over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and black pepper.

4. Divide between serving plates, then spoon over the ricotta and crumble over the walnuts. Squeeze over the remaining lemon juice, and finish with a drizzle of extra virgin olive oil, if you like. 

Nutrition 

Energy: 497kcal 

Fat: 21.2g 

Sat fat: 5.3g 

Protein: 16g 

Carbs: 64.8g 

Sugars: 8g 

Salt: 0.4g 

Fibre: 1.4g 

Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie).  

Recipe photography and Jamie Oliver portrait: © David Loftus, 2024.