5 from 131 votes
Sicilian ricotta and pistachio pasta
This Sicilian ricotta and pistachio pasta combines short tubular pasta with a creamy sauce made from fresh ricotta cheese blended with a roughly ground pistachio and Parmesan pesto. Raw pistachios are blanched and peeled to soften and remove skins, allowing the sauce to be smooth and nutty. The sauce uses some reserved pasta water to adjust creaminess and seasoning, resulting in a rich texture with mild nutty and cheesy flavors.
Prep Time
15 mins
Cook Time
15 mins
Servings:
4
Calories:
906 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 906
% 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.