Sicilian ricotta and pistachio pasta
User Reviews
5
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Calories
906 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Sicilian ricotta and pistachio pasta
Description
The recipe uses occhi di lupo or similar small to medium tubular pasta cooked al dente. Raw pistachios are briefly boiled to loosen their skins which are then rubbed off, preserving the green nut beneath. Most pistachios are processed into a rough pesto with grated Parmesan and olive oil, while a few are reserved for garnish.
Ricotta cheese is creamed and combined with pasta cooking water to achieve a smooth, creamy sauce. The pistachio pesto is stirred into the ricotta mixture to infuse it with nutty flavor and texture. Once the pasta is drained, it is mixed directly with this sauce, coating each piece evenly.
This pasta highlights fresh ricotta's mild creaminess and pistachios' subtle nuttiness balanced by Parmesan's saltiness. It’s a simple yet elegant dish that can be served as a main course or specialty first plate.
The recipe allows for substitutions like cow's milk ricotta if sheep ricotta is unavailable and recommends raw pistachios for best flavor, avoiding salted nuts. Using reserved pasta water helps achieve the right sauce consistency.
Ingredients
- 400 g occhi di lupo pasta (140z) or other pasta tube
- 400 g ricotta cheese 14oz) traditionally sheep ricotta but cow's milk ricotta works too, fresh
- 200 g pistachio 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
- black pepper to taste, ground
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
- Raw pistachio kernels are best for this dish; toasted or salted pistachios are not recommended.
- If pistachios have skins, blanching in boiling water loosens skins for easy removal, leading to a more delicate flavor.
- Sheep ricotta is traditional, but fresh cow's milk ricotta works well too.
- This recipe suits various small to medium tubular-shaped pasta, with occhi di lupo being a classic choice.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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