Triple Pesto Fusilli with Beetroots, Marjoram, and Cheese

Pasta with Three Pestos (Pasta ai Tre Pesti)

Category: First Courses
Servings: 4

Ingredients:

Instructions:

Step 1: Prepare the Beetroot Pesto
Begin by making the beetroot pesto. Peel the beetroots and slice them into thick rounds, about half a centimeter thick. Line a baking tray with parchment paper and spread the beetroot slices out so they don’t overlap. Sprinkle with salt to taste, add a sprinkle of thyme, and drizzle with a little olive oil. Roast the beetroot slices in a preheated oven at 200°C (180°C for fan ovens) for about 30-35 minutes, or until tender. Once cooked, transfer the beets to a food processor and add the grated Parmigiano Reggiano, a few drops of lemon juice, pine nuts, and fresh basil leaves. Blend until smooth, adding olive oil to achieve a creamy consistency. Transfer the beetroot pesto to a bowl and set it aside.

Step 2: Make the Marjoram Pesto
Next, make the marjoram pesto. Remove the marjoram leaves from the stems and place them into a tall container. Add the pine nuts, salted ricotta, Tilsit cheese, a pinch of salt, and blend using an immersion blender until smooth. Once blended, transfer the marjoram pesto to another bowl and set it aside.

Step 3: Prepare the Cheese Pesto
Now, prepare the cheese pesto. In the same tall container, add the fresh ricotta, half a clove of garlic, pine nuts, olive oil, and a pinch of salt. Blend until you achieve a smooth mixture. Add the grated Pecorino cheese and continue blending until everything is well combined.

Step 4: Cook the Pasta
Bring a pot of water to a boil and cook the fusilli bucatini until al dente. Once cooked, reserve a little of the pasta water and drain the pasta. Transfer the pasta to a large bowl and drizzle with olive oil. Toss the pasta to coat evenly with the oil.

Step 5: Assemble the Dish
Now it’s time to assemble the dish. Divide the pasta into four portions and top each with a generous spoonful of each of the three pestos. You can either mix the pestos directly into the pasta or serve them in separate sections for a more vibrant presentation. Add a drizzle of olive oil and a pinch of black pepper to taste.

Serve immediately, and enjoy this vibrant, flavorful pasta with three distinct, creamy pesto variations!

Tip: If you want to make this dish even more decadent, you can sprinkle some extra grated Pecorino or Parmigiano Reggiano on top before serving.

Enjoy this colorful, rich, and healthy Italian dish that combines the earthy sweetness of beetroot with the freshness of basil, the herby warmth of marjoram, and the creamy, cheesy goodness of ricotta and Pecorino. Perfect for a special dinner or a fun twist on your usual pasta nights!