Un-Beet-Lievable Pasta With Tomato And Arugula Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1036
FAT
136%
CHOL
76%
SOD
32%

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Ingredients for 4 servings

8-10 baby or 6-8 medium golden beets, greens removed

6 tablespoons extra virgin olive oil (EVOO), divided, plus extra for drizzling

Salt and freshly ground black pepper

1 pound rigatoni with ridges, gemelli or whole wheat penne pasta

2 large shallots, finely chopped

2 large garlic cloves, grated or finely chopped

1 box frozen petite peas (10 ounces)

1 1/2 cups ricotta cheese

Zest and juice of 1 lemon

1/4 cup Italian flat leaf parsley (about a handful), finely chopped

1/2 cup grated Parmigiano Reggiano cheese, plus extra to pass at the table

4 cups arugula or baby arugula, washed

4 small, ripe plum tomatoes, chopped

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