Pistachio and Ricotta, that works very fine both as a sweet and as a savoury combo.
Serves: 4 | Preparation time: 10 mins | Cooking time: 20 mins
- Pasta: 380 g
- Ricotta or fresh cheese: 200 g
- Pistachio nuts, unsalted: 70 g
- Pecorino, grated: 2 tbsp
- Extra virgin olive oil (EVOO): 1 tbsp
- Salt and pepper: to taste
Toast pistachio nuts in a warm pan for at least 2 minutes – no oil or butter need. Stir continuously to make sure they don’t burn. Set some pistachio nuts aside to garnish the finished dish.
Break pistachio nuts in smaller pieces; you can use a knife, a meat tenderizer or a food processor.
Tip: Mind not to grind the pistachio nuts too finely, as you need some coarse pistachio crumbs and not a pistachio powder.
Boil pasta in plenty of salted water and drain them when they’re still al dente. Keep aside 150 ml of cooking water.
Mix fresh cheese along with Pecorino cheese, pour in the cooking water and stir until you get a soft cream.
Add pasta to the cheese sauce with pistachio nuts and a tablespoon of olive oil. Sprinkle with some freshly ground black pepper. Serve warm, garnished with the whole toasted pistachio nuts.