From decadent desserts to savory dinners, pistachios are good in just about anything.
And we aren’t just saying that because we grow them.
Sicilian Ricotta & Pistachio Pasta
A divinely creamy classic
- 1 package of occhi di lupo or other pasta tube
- 14 oz fresh ricotta
- 7 oz raw pistachios kernels
- 1 tbsp extra virgin olive oil
- 2 oz grated Parmesan cheese
- Salt & pepper to taste
Boil a pot of water for the pasta, adding salt for flavor.
Place the pistachios in a blender or food processor (saving a few for garnish). Add the grated cheese and olive oil and blend/pulse until you have a rough, dense pesto.
Cream the ricotta in a food processor or with a fork and place it in a large pan.
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 the pan with the ricotta. Stir it in until you have a creamy sauce. Add salt to taste.
Next, add the pistachio pesto and stir until fully incorporated in the sauce.
Add the pasta to the sauce pan and mix together well.
Serve immediately using a few whole pistachios and grated cheese for garnish.