Rigatoni with Pistachio, Ricotta, and Herb Pesto
By @kellysalwayscooking
Adapted from Milk Street Kitchen
Serves 4
Ingredients:
Instructions:
Bring a large pot of salted water to a boil. Add the pasta, and cook to al dente, reserving 1 1/2 cups of the pasta cooking water for later. Return the pasta to the pot after draining.
In a blender, combine the ricotta, the whole pistachios, olive oil, Parmigiano Reggiano, basil, chives, 1 teaspoon of salt, and 1/4 teaspoon of 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.
Pour the pesto over the pasta and stir, adding more reserved pasta water as needed to coat the noodles. Taste and season with more salt and pepper if desired. Sprinkle with chopped pistachios and serve immediately.
Adapted from Milk Street Kitchen
Serves 4
Ingredients:
- 1 lb rigatoni
- salt and pepper
- 1 1/3 cups whole milk ricotta
- 3/4 cup raw pistachios, plus 2 tablespoons finely chopped pistachios
- 2 tablespoons extra virgin olive oil
- 2 oz Parmigiano Reggiano without rind, cut into 4 or 5 pieces
- 1/2 cup lightly packed fresh basil
- 1/4 cup roughly chipped fresh chives
Instructions:
Bring a large pot of salted water to a boil. Add the pasta, and cook to al dente, reserving 1 1/2 cups of the pasta cooking water for later. Return the pasta to the pot after draining.
In a blender, combine the ricotta, the whole pistachios, olive oil, Parmigiano Reggiano, basil, chives, 1 teaspoon of salt, and 1/4 teaspoon of 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.
Pour the pesto over the pasta and stir, adding more reserved pasta water as needed to coat the noodles. Taste and season with more salt and pepper if desired. Sprinkle with chopped pistachios and serve immediately.