Today I learned about an ancient Egyptian mythological deity called Bennu. He is bird like, self created and is linked to the the sun, creation itself and rebirth. He is probably the inspiration for the phoenix I read and is also the name chosen for the asteroid that ranks as the second greatest threat to Earth.
Now that is what I’ve always expected asteroids to do. They are the carriers of destruction. At least till earlier today. Now, of course if any one of these bodies hits us, they will cause massive destruction and may even wipe us out but they are so fascinating too! I never knew that they are the remnants left behind after the creation of our planets. That they hold the very materials of our creation. Some contain massive amounts of water and could serve as service stations in the future for our space crafts! Now I could talk about this stuff all day. I don’t tire of watching shows on the mind bending concept of our universe and what a speck I am and how small my worries really are. It is enough to love big, very big and enjoy every second of our amazing moment in the time and history of our world.
Now this recipe is simple but IT IS out of this world. Clean, simple, beautiful and super healthy.
I just love beetroot and how it just bleeds its color onto everything. Your pasta will turn red in less than a minute. I mean how cool is it to eat red pasta?! The beetroot is cut small enough to look like red pearls floating in a sea of red weed. The creamy salty baked goodness of the ricotta and the sweet sweetness of the pears. This is a dish that is so fresh, you will want more and more.
2 servings (adapted from aller hande)
150 grams spaghetti
200 grams ricotta
2 medium size beets, around 250 grams (cooked and peeled)
3 cloves garlic
1/4 tsp rosemary + some to sprinkle on the prepared dish
200 grams baby spinach
4 tbsps olive oil
handful of walnuts
salt and pepper to taste
splash of balsamic vinegar
Preheat oven to 220°C/430°F.
Slice each pear into 6 parts, Remove the core. Place the ricotta on a baking sheet lined with baking paper. Surround the ricotta with the pears. This way the ricotta will keep its shape. Pour 2 tablespoons of the olive oil over the ricotta and the pears with the rosemary and coarse salt and pepper. Bake in oven for 30 minutes till golden brown.
In the meantime, cook the spaghetti as per instructions on the package.
Cut the cooked beetroot in small squares. Heat the rest of the olive oil in a pan and drop the sliced garlic. Fry for about 3-4 minutes and then add the beetroot. Fry for another 10 minutes.
Add the cooked spaghetti (making sure you let all water drain out) and mix well with the beetroot. See your pasta turn a beautiful red! Mix in the baby spinach.
Serve with a quarter slice of the ricotta and a few slices of the pears. Sprinkle some more rosemary and salt and pepper and a splash of the balsamic vinegar. A glass of wine and you’re all set!