Rotini with Pistachio, Ricotta and Herb Pesto

Pistachios are a borderline addiction for me (although I’m usually not picky when it comes to nuts of any sort). In fact, whenever we stop at Costco’s, it’s pretty likely we’ll pick up a 1.5-pound bag of the shelled, roasted/salted variety.

Did you know Sicily is famous for its pistachios, as well as for ricotta cheese? In this recipe, Milk Street blends the two, along with fresh basil and chives, to create a simple pesto to toss with al dente pasta.

There’s no need to grate the Parmesan—simply cut it into chunks and toss the pieces into the blender. The pesto is good on a wide variety of pasta shapes, but the hollow centers and surface ridges of rigatoni do a particularly good job of gripping the rich, creamy sauce. We used rotini whose spirals also made an easy job of grasping that sauce.

Milk Street advises NOT to use toasted or roasted pistachios because they claim, in this case, raw pistachios are best. Their bright color and natural sweetness lend a vibrant, full-flavored pesto. Well, as I mentioned, we had the roasted salted pistachios and went ahead and used them.

Now don’t forget to reserve some of the pasta water before draining the pasta. You’ll need some of the starchy seasoned liquid to thin out the pesto.

Rigatoni with Pistachio, Ricotta and Herb Pesto

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. rigatoni or rotini
  • Kosher salt and ground black pepper
  • 1⅓ cups whole-milk ricotta cheese
  • ¾ cup raw pistachios, plus 2 Tbsp. finely chopped pistachios
  • 2 Tbsp. extra-virgin olive oil, plus more to serve
  • 2 oz. Parmesan cheese (without rind), cut into 4 or 5 pieces
  • ½ cup lightly packed fresh basil
  • ¼ cup roughly chopped fresh chives

Directions

  1. In a large pot, bring 4 quarts water to boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1½ cups of the cooking water, then drain the pasta and return it to the pot.
  2. In a blender, combine the ricotta, the whole pistachios, oil, Parmesan, basil, chives, ½ teaspoon salt and ¼ teaspoon pepper. Add 1 cup of the reserved pasta water and blend until creamy, about 1 minute; the pesto should have a consistency similar to yogurt.
  3. Pour the pesto over the pasta and stir, adding more reserved pasta water as needed so the sauce coats the noodles. Taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with the chopped pistachios.

http://www.lynnandruss.com

Adapted from a recipe from Rebecca Richmond for Milk Street

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