Name: Gluten-Free Shells with Beets, Ricotta, and Pistachios
Yield: 4 Servings
Ingredients: ⅓ cup raw pistachios; 1 teaspoon plus 5 Tbsp. olive oil; plus more for drizzling; Kosher salt and freshly ground black pepper; 1 cup ricotta; 2 pounds small golden beets, scrubbed; 1 large shallot, finely chopped; 3 tablespoons Champagne vinegar; 12 ounces gluten-free shells or other short pasta; 1 tablespoon finely chopped fresh chives; Flaky sea salt

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Marcus Nilsson

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

Recipe notes