A creamy and grainy sauce at the same time, the combination of Pistachios and Ricotta usually brings to mind something sweet, yet here we have used it to season pasta and it works great. We recommend short pasta for this recipe.
Serves: 4 | Preparation time: 15 mins | Cooking time: 25 mins
- Penne Pasta or any short pasta to your liking: 380 g
- Cow’s Italian Ricotta cheese: 250 g
- a splash of whole milk: 5ml
- Unsalted shelled pistachios: 100 g
- Pecorino cheese, grated: 2 tablespoons
- Extra virgin olive oil (EVOO): 2 tablespoons
- Salt, a pinch
- Black ground pepper, a pinch
Toast the pistachios in a hot pan for at least 2 minutes, without adding oil or butter.
Keep some whole pistachios aside for the final topping, put the rest in a blender or food processor and blend.
Be careful not to chop the pistachios too finely because you need pistachio granules, not pistachio powder, otherwise you can simply use ready-made pistachio granules.
Place the fresh ricotta in a large bowl with the grated pecorino cheese, a dash of milk and a pinch of salt, mix until smooth. Now add the chopped pistachios, mix again.
Boil the pasta in plenty of salted water, keeping a ladle of cooking water aside.
Drain the pasta al dente, add it to the ricotta and pistachio sauce, add a tablespoon of EVOO and stir. If it turns out a bit dry, add the ladle of cooking water kept aside. Stir again.
Sprinkle with a little freshly ground black pepper.
Garnish with a few whole roasted pistachios and serve hot.