Summer Pasta with Pistachio Ricotta Sauce

We truly cannot imagine life with them and that’s why we’re sharing this recipe with you! It is absolutely fantastic and a great dish to serve when people visit your home in the summer time! Give it a try!
Spaghetti Pistachio

For basil ricotta:
3/4 cup fresh ricotta
Pinch of roasted garlic sea salt
Pinch of fresh ground pepper
3-4 basil leaves, chopped into bits

For pistachio sauce:
1/2 medium white or yellow onion, chopped
3 Tbs. Pistachio Cream
2 Tbs. Coratina Extra Virgin Olive oil (plus a little extra) (Use a medium-robust intensity for the sauce; remember you want flavor!)
1/2 – 3/4 cup heavy cream (according to taste)
pinch of crushed red pepper
pinch of roasted garlic sea salt
fresh ground black pepper

For spaghetti:
1 pound Spaghetti
1/2 cup Pasta water
4 tablespoons Fresh grated parmesan cheese

1. For basil ricotta:

In a bowl, mix ricotta, salt, pepper and basil together. Set aside.

2. For pistachio sauce:
While pasta is cooking, begin sauce: heat olive oil in a medium saute pan, add onion and cook until translucent but not browned.  Add pistachio cream and more olive oil to mix well until uniformed. Add cream, stir until heated through, then remove from heat.  Add a pinch of crushed red pepper, black pepper and plenty of salt to taste.

3. For spaghetti:
Cook spaghetti for 8 to 10 minutes in boiling salted water. Transport pasta to a sauté pan, along with 1/2 cup of pasta water and mix in pesto.Cook for 20 seconds.

4. Place pasta into bowls and add ricotta and then pistachio cream on top! Garnish with fresh basil and freshly grated parmesan cheese!


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