Fusilli with ricotta and beetroot cream – Italian Cuisine


THE fusilli with ricotta and beetroot cream they are a dish that is not only good to eat, but too cute to look at. This dish is in fact also called pink pasta because of its color, as it is seasoned with a very simple ricotta cream (which you can also replace with philadelphia or another spreadable cheese) and beetroot: very simple, yes, but very scenographic precisely because of the pink color. A super misyan dish, in short;)
PS: if you want you can complete the dish with a little fresh marjoram, as I did, but thyme or basil are also good; you can add some Parmesan cheese instead to intensify the flavor of the cream a little, if you want;)

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