Tagliatelle with poppy seed and ricotta sauce

Ingredients for 4 servings:

• 400 g pasta, fresh tagliatelle
• 50 g Parmesan
• 3 garlic cloves
• 2 limes, untreated
• 100 ml Cremefine, or whipped cream
• 200 ml milk
• 60 g poppy seeds
• salt and pepper
• 200 g ricotta
• 1 bunch of parsley
• 8 sage leaves
• 80 g macadamia nuts
• 2 tbsp olive oil
• 300 g beetroot
• 40 g ginger
• 1 tsp brown sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely grate the Parmesan cheese. Peel and finely dice the garlic cloves. Wash the limes, pat dry, and finely grate the zest. Juice 1 lime. Bring the cream, milk, poppy seeds, 1/3 of the garlic, salt, and pepper to a boil. Add the Parmesan cheese, half of the lime zest, and ricotta. Season the sauce well to taste, cover, and set aside. Wash the parsley and sage and pat dry. Chop the parsley. Roughly chop the nuts and toast them in 1 teaspoon of oil until golden brown. Add the sage and parsley and set aside. Peel the beetroot and thinly slice. Peel and finely dice the ginger. Cook the tagliatelle until al dente. Fry the beetroot in the remaining hot oil. Add the remaining garlic and ginger. Add the juice of one lime, salt, pepper, and sugar. Continue frying for about 2-3 minutes. Drain the pasta and mix it with the macadamia herb mixture. Serve the pasta with the poppy seed sauce and beetroot.