Gluten-Free Shells with Beets, Ricotta, and Pistachios

Preparation

1. Step 1

   Preheat oven to 350°. Toast pistachios on a baking sheet, stirring occasionally, until golden brown, 8-10 minutes. Let cool, then chop. Toss in a small bowl with 1 teaspoon oil; season with kosher salt and pepper.

   Step 2

   Process ricotta and 1 tablespoon oil in a food processor until smooth (or whisk in a bowl); season with kosher salt and pepper.

   Step 3

   Cook beets in a large pot of boiling salted water until just tender, 12-15 minutes. Transfer to a kitchen towel and let cool slightly. Rub off skins with paper towels and slice 1/4" thick. Toss in a large bowl with shallot, vinegar, and 4 tablespoons oil; season with kosher salt and pepper.

   Step 4

   Return beet cooking liquid to a boil and use it to cook pasta, stirring occasionally, until al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.

   Step 5

   Meanwhile, heat a large skillet over medium-high. Cook beets and dressing, tossing occasionally, until beets are golden brown in spots, 8-10 minutes. Add pasta and cook, tossing and adding cooking liquid as needed, until pasta is coated.

   Step 6

   Serve pasta over ricotta topped with pistachios and chives and drizzled with oil. Season with sea salt and pepper.