5.0 from 231 votes
Sicilian ricotta and pistachio pasta
This traditional vegetarian Sicilian ricotta and pistachio pasta recipe is beautifully creamy, light and easy to make. Perfect for summer and weeknight meals!
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 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
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
- 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
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
% 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.