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Gluten-Free Shells with Beets, Ricotta, and Pistachios
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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