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
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