Monday, April 30, 2012

Chef Chuck's Ricotta Pistachio Pasta


Pasta con Ricotta e Pistacchi

This pasta dish is a favorite from Sicily since the finest pistachio's come from the beautiful island of Sicily.  The nuts give this dish a salty and crunchy texture while the ricotta, parmigiano and cream bring this pasta dish all together.  I enjoy the simplicity of this recipe.

Ricotta Pistachio Pasta

1/2 pound pasta
1 cup whole milk ricotta
1/2 cup pistachio's, shelled
1/2 cup parmigiano cheese, grated
1/4 cup cream
4 tablespoons olive oil
6 sage leaves
salt and pepper

Cook pasta in boiling salted water till al dente.  Meanwhile in a large frying pan heat olive oil, with the back of a knife bruise the sage leaves.  Add these to the olive oil and cook for a minute, then discard.
Toss in pistachio's cook a minute or two, stirring occasionally.  Add ricotta, parmigiano, cream, salt and pepper stir to combine.  Add cooked pasta and mix together.  Serves 2
Ricette by Chef Chuck's Cucina

No comments:

Post a Comment