Sicilian ricotta and pistachio pasta

Name: Sicilian ricotta and pistachio pasta
Prep time: 15 min
Cook time: 15 min
Yield: 4 serving
Ingredients: 400 g occhi di lupo pasta; 400 g fresh ricotta; 200 g pistachios; 1 tablespoon extra virgin olive oil; 50 g Parmigiano Cheese; salt; ground black pepper

User Reviews

5.0

231 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4
Calories
906 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Sicilian ricotta and pistachio pasta

Daisy Meyer

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This traditional vegetarian Sicilian ricotta and pistachio pasta recipe is beautifully creamy, light and easy to make. Perfect for summer and weeknight meals!

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Ingredients

Servings

400 g occhi di lupo pasta (140z) or other pasta tube
400 g fresh ricotta (14oz) traditionally sheep ricotta but cow's milk ricotta works too.
200 g pistachios (7oz) raw kernels
1 tablespoon extra virgin olive oil
50 g Parmigiano Cheese (2oz) grated. Vegetarians should use vegetarian parmesan.
salt for pasta and to taste
ground black pepper to taste

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Instructions

Put a pot of water onto boil for the pasta. Add salt once the water starts to boil andbring to the boil again.
If your pistachios are unpeeled, put them into a bowl of boiling water for 2-3 minutes, drain them and wipe them with a cloth to remove some of the skin covering them.
Save a few pistachios and put the rest in a blender or food processor, add the grated cheese and 1 tablespoon of olive oil. Blend/pulse until you have a rough dense pesto. If necessary add more olive oil but as little as possible.
Cream the ricotta in a food processor or with a fork. Put it in a large pan (big enough to hold the cooked pasta too)
Cook the pasta al dente according to the instructions on the packet.
Just before the pasta is ready, take half a cup of the cooking water and add to thericotta. Stir it in until you have a creamy sauce. Add salt to taste. Then addthe pistachio pesto and stir that in too until it’s totally incorporated in thesauce.
Save a cup of the pasta cooking water and drain the pasta. Add it to the pan with thesauce. Add some of the saved pasta cooking water if the sauce seems dry (although it shouldn’t be).
Mix the pasta and the sauce together well. Add ground black pepper. Serve immediately with a few whole pistachios and extra grated cheese if required.

Notes

This recipe can be made with different types of small to medium size pasta tubes. The best pistachios to use are raw kernels. But, if you can't find raw pistachio, toasted may work. I wouldn't recommend salted pistachios! Traditionally this recipe is made with sheep ricotta but cow's milk ricotta is delicious too.

Nutrition Information

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Calories 906kcal (45%) Carbohydrates 92g (31%) Protein 39g (78%) Fat 44g (68%) Saturated Fat 14g (70%) Polyunsaturated Fat 8g Monounsaturated Fat 19g Cholesterol 60mg (20%) Sodium 291mg (12%) Potassium 852mg (24%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 750IU (15%) Vitamin C 3mg (3%) Calcium 429mg (43%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 906 kcal

% Daily Value*

Calories	906kcal	45%
Carbohydrates	92g	31%
Protein	39g	78%
Fat	44g	68%
Saturated Fat	14g	70%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	19g	95%
Cholesterol	60mg	20%
Sodium	291mg	12%
Potassium	852mg	18%
Fiber	8g	32%
Sugar	7g	14%
Vitamin A	750IU	15%
Vitamin C	3mg	3%
Calcium	429mg	43%
Iron	4mg	22%