Wholemeal spaghetti with beetroot, pear and ricotta from the oven

Preheat the oven to 220 ° C.

Pour the ricotta from the trays onto a griddle covered with parchment paper.

Wash the pears and cut them into 6 parts each. Leave the peel on. Remove the bell house and place the pear slices around the ricotta.

Sprinkle with rosemary, pepper and salt. Sprinkle with the oil. Fry the ricotta and pear in the middle of the oven in about 25 minutes until golden brown.

Meanwhile, cut the beetroot into cubes. Slice the garlic.

Bring a pan of water with a little salt to the boil and cook the spaghetti in 10 min. Until al dente.

Heat the rest of the oil and fry the garlic for 1 min on medium heat. Add the beetroot and fry for 3 minutes.

Drain the spaghetti over a colander and let it drain well. Mix the spaghetti and rocket through the beetroot. Season with pepper and salt. Divide into 4 plates.

Remove the baking sheet from the oven and halve the ricotta. Crumble one half over each plate and put 3 parts of pear on top and serve immediately. Serve the pine kernels separately.