Pistachio and Ricotta Pasta

A creamy sauce with a grainy texture for this pasta thanks to the combination of Pistachio and Ricotta.

Serves: 4 | Preparation time: 15 mins | Cooking time: 25 mins

Penne Pasta or any short pasta to your liking: 380 g
galbani-ricotta: 250 g
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

Method

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 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, 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.