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
Boil the pasta in salted boiling water, then reserve some pasta water.
Prepare the pesto: blend basil, pistachio, olive oil, garlic, Parmesan cheese, lemon juice, salt, and pepper into a smooth sauce.
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.
Add the cooked pasta to the sauce and toss until well coated. Serve immediately with Parmesan cheese on top.
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.
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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