Pasta primavera with beets, radishes and radicchio

Ingredients:

• 350 g of gemelli pasta (braided pasta) or other spiral pasta
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 230 - 260 gr. cooked beets, chopped, leave the juice (about 1/4 cup of juice)
• 1 bunch radish, thinly sliced
• 1/2 head radicchio, thinly sliced
• 1 red onion, chopped
• 3 cloves garlic, minced
• 1 cup basil, chopped
• 1/2 tbsp. coarsely grated hard ricotta salad cheese (about 60 gr.)

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain.
   
   Combine 3 tablespoons olive oil, vinegar, and beetroot juice in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the beets, radishes, and radicchio and toss well. Set aside.
2. Heat the remaining 5 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, garlic, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring occasionally, until the onion softens, about 4 minutes; add the beets and toss.
3. Add the pasta, basil, and 1/4 cup each of ricotta and reserved pasta water to the beet mixture; season with salt and pepper. Toss thoroughly, adding additional pasta water if necessary. Garnish the pasta and vegetables with the remaining ricotta.