Creamy Paccheri with Roasted Beet, Caramelized Onion and Ricotta with Poppy Seeds, Lemon and Thyme

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the beetroot with 1 tbsp olive oil, 1/2 tsp salt, and a pinch of black pepper. Spread on a tray and roast for 25 minutes, until tender and slightly concentrated at the edges.

2. 2

   2. Meanwhile, heat 1 tbsp olive oil and the butter in a large skillet over medium-low heat. Add the yellow onion with a pinch of salt and cook for 12 to 15 minutes, stirring often, until golden and caramelized. Stir in the garlic and cook 1 minute more.

3. 3

   3. Bring a large pot of salted water to a boil. Cook the paccheri according to the package until al dente. Reserve 180 ml / 3/4 cup of the pasta water and drain the pasta.

4. 4

   4. Add half of the roasted beetroot, the ricotta cheese, grated Parmesan cheese, lemon zest, 2 tbsp lemon juice, half of the fresh thyme, 60 ml / 1/4 cup water, 1 tbsp olive oil, and a pinch of black pepper to a blender. Blend until smooth and glossy.

5. 5

   5. Add the beet-ricotta cream, the remaining roasted beetroot, and 60 ml / 1/4 cup of the reserved pasta water to the skillet with the caramelized onion. Cook over low heat for 1 to 2 minutes, stirring, until the sauce is hot and silky. Loosen with more pasta water if needed.

6. 6

   6. Add the drained paccheri to the skillet and toss well so the sauce coats and fills the pasta. Add the remaining fresh thyme and adjust with salt and black pepper.

7. 7

   7. Toast the poppy seeds in a small dry skillet over low heat for 30 to 60 seconds, watching carefully so they do not burn.

8. 8

   8. Serve the pasta hot, topped with the poppy seeds and, if desired, a little extra grated Parmesan cheese and a final drizzle of olive oil.