Primi Piatti: Pasta, Rice, Soups

Pistachio Nuts & Ricotta Cheese Sauce for Pasta

Pistachio nuts and Ricotta, that works very fine both as a sweet and a savoury combo at same time.

Serves: 4 | Preparation time: 10 mins | Cooking time: 20 mins

  • Pasta: 380 g
  • Ricotta or fresh cheese: 200 g
  • Pistachio nuts, possibly unsalted: 80 g
  • Pecorino cheese, grated: 2 tbsp
  • Extra virgin olive oil (EVOO): 1 tbsp
  • Salt and pepper: to taste


Toast pistachio nuts in a warm frying-pan for at least 2 minutes – no oil or butter need. Stir continuously to make sure they don’t burn. Set some whole pistachio nuts aside to garnish the dish.

Break pistachio nuts in smaller pieces; you can use a knife, a meat tenderizer or a food processor.

Tip: Watch not to grind the pistachio nuts too much finely as you need some coarse pistachio crumbs and not a pistachio powder.

Boil pasta in plenty of salted water, keep aside a ladle of cooking water.

In a bowl, mix Ricotta along with grated Pecorino cheese and toasted pistachio nuts, pour in the cooking water and stir until you get a soft smoothy cream.

Drain pasta al dente, add it to the cheese sauce with pistachio nuts bowl, add a tablespoon of EVOO and stir.

Sprinkle with some freshly ground black pepper.

Serve warm, garnished with few whole toasted pistachio nuts.

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