Ingredients for 4 people
- 440g of Armando Pasta spaghetti
- 10 beets
- 120 g of robiola
- 160 g of stracciatella
- Salt to taste
- Extra virgin olive oil to taste
Heat a drizzle of extra virgin olive oil in a pan and add the diced beets. Cover with a little water and cook for about 20 minutes.
Once ready, blend the beetroot with the robiola until you obtain a smooth and homogeneous cream.
Cook the Pasta Armando spaghetti in plenty of salted water.
Drain the pasta al dente directly into the pan with the beetroot cream and stir for a few moments.
If you want to add an extra touch, plate it with the addition of stracciatella.
Enjoy your meal!
