Tuesday 30 April 2019

Pasta with pistachio pesto, cherry tomatoes and ricotta cheese

10 minutes to prepare Serves 4




It’s basil season again!
Which means it’s officially time to make a million batches of fresh pesto, and toss it, scoop it, drizzle it, stir it into all the things, ah ah
But today, instead of adding traditional pine nuts to my pesto, I added in a handful of pistachios!

Those irresistible little nuts pair perfectly with the other ingredients in traditional basil pesto, and add an extra hint of sweet, rich flavor that’s certain to have everyone reaching for more.
As with any pesto recipe, this one is quick and easy to make in the food processor or blender, it’s endlessly variable, it can be used in countless dishes, and it is crazy good.
Especially when it comes to this pasta recipe, in which ricotta cheese, and cherry tomatoes are also added for extra freshness!

So grab a handful of pistachios and — I mean, definitely snack on a few, but then save the rest and — let’s make a batch!

Here's what you will need for the 4-serving recipe:

320 g pasta
20 cherry tomatoes
10 leaves basil
150 g pistachios
200 g ricotta cheese
EVO oil
salt and pepper


  1. Toast pistachios in a hot pan. Place them in a blender
  2. Add 5 tablespoons of EVO oil, basil leaves and blend them with few grains of salt to get a pesto
  3. Boil pasta in salted water and drain al dente
  4. Wash and halve the cherry tomatoes
  5. Pan-fry the pasta the pistachio pesto, cherry tomatoes and ricotta cheese
  6. Serve hot with freshly ground pepper

Finally, you find below Nutrition Facts of this dish. Data is provided per serving.

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