Spaghetti with beet and ricotta and pear from the oven

Name: spaghetti with beet and ricotta and pear from the oven
Cook time: 25 min
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 80 g ricotta; 1 ripe pears; 1 twig rosemary; 2 el traditional olive oil; 150 g wholemeal spelled spaghetti; 350 g boiled beets; 1 toe garlic; 40 g arugula Organic

Pasta with ricotta, hand pears, rosemary, boiled beets, garlic and arugula.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 220 ° C. Put the ricotta on a baking sheet covered with parchment paper.
Wash the pear and cut into 6 parts unpeeled. Remove the bell house and place the pear slices around the ricotta. Remove the needles from the rosemary.
Sprinkle the pear and ricotta with the rosemary and some pepper. Sprinkle with the oil and bake in the middle of the oven for about 25 minutes until golden brown.
Meanwhile, cook the spaghetti al dente according to the instructions on the package. Cut the beets into cubes. Slice the garlic.
Heat the rest of the oil in a frying pan and fry the garlic for 1 min on medium heat. Add the beetroot and fry for 3 minutes.
Drain the spaghetti and let it drain well. Mix the beetroot with the rocket.
Season with pepper and spread over the plates. Crumble the ricotta on top and put 3 parts of pear on each plate.