Although al di la’s Anna Klinger has a recipe that is way more delicious, and although I had a chef give me a talking-to about the important role that butter plays in the deliciousizing of edibles, here is my (easier, lazier, healthier) humble interpretation of:
Beet Poppy Seed Pasta
2 16 ounce cans of sliced beets, drained
1/2 cup fat free ricotta
3 tablespoons butter, melted
Salt and black pepper to taste
1 package egg noodles
2 ounces Parmigiano-Reggiano, or more to taste
4 teaspoons poppy seeds
1. Mash the beets with an old-fashioned potato masher (or process in a food processor) to a chunky consistency. Add salt and pepper
2. Prepare noodles according to directions on package.
3. Portion the noodles out. Pour the melted butter over each portion, put a dollop of the ricotta over each portion, grate Parmigiano- Reggiano over each to taste, and finish each plate with a large pinch of poppy seeds. Serve immediately.