Pistachio Pasta with Ricotta
Pistachio Pasta with Ricotta
Description
Recipe for pistachio pasta with a creamy and delicious sauce, using homemade pistachio pesto and fresh ricotta. Served hot with Parmesan cheese and pistachio garnish.
Ingredients
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Instructions
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Boil the pasta in salted boiling water, then reserve some pasta water.
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Prepare the pesto: blend basil, pistachio, olive oil, garlic, Parmesan cheese, lemon juice, salt, and pepper into a smooth sauce.
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Place 2 tablespoons of pesto in a cold pan, then gradually add warm pasta water while heating slowly until the sauce reaches the right consistency.
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Add the cooked pasta to the sauce and toss until well coated. Serve immediately with Parmesan cheese on top.
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To make homemade ricotta: heat 1 liter of milk until it nearly boils, then add 1 tablespoon of vinegar. Curds will form and separate. Let sit for 5 minutes, then strain. Once completely cooled, blend with a little olive oil and a pinch of salt until creamy.
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Place the ricotta on top of the pasta, optionally add basil olive oil or a sprinkle of pistachios. Serve the dish.
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