Pasta Primavera with Beets, Radishes and Radicchio

• Kosher salt
• 12 ounces gemelli or other corkscrew-shaped pasta
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 8 -to-9-ounce package vacuum-packed cooked beets, sliced, juice reserved (about 1/4 cup juice)
• Freshly ground pepper
• 1 bunch radishes, trimmed and thinly sliced
• 1/2 head radicchio, cored and thinly sliced
• 1 red onion, halved and sliced
• 3 cloves garlic, thinly sliced
• 1 cup fresh basil, roughly chopped
• 1/2 cup coarsely grated ricotta salata cheese (about 2 ounces)

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs.
3. Reserve 1/2 cup cooking water, then drain.
4. Meanwhile, whisk 3 tablespoons olive oil, the vinegar and beet juice in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
5. Add the beets, radishes and radicchio and toss well to coat.
6. Set aside.
7. Heat the remaining 5 tablespoons olive oil in a large skillet over medium-high heat.
8. Add the red onion, garlic, 1/2 teaspoon salt and a few grinds of pepper.
9. Cook, stirring occasionally, until the onion is softened, about 4 minutes; add to the beet mixture and toss to coat.
10. Add the pasta, basil and 1/4 cup each ricotta salata and reserved cooking water to the beet mixture; season with salt and pepper.
11. Toss well to coat, adding enough of the remaining cooking water to loosen.
12. Top with the remaining ricotta salata.
13. Photograph by David Malosh

kosher salt, gemelli, extravirgin olive oil, red wine vinegar, beets, freshly ground pepper, radishes, head radicchio, red onion, garlic, fresh basil, cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pasta-primavera-with-beets-radishes-and-radicchio.html (may not work)