Rigatoni with Pistachio, Ricotta and Herb Pesto Recipe

Rigatoni with Pistachio, Ricotta and Herb Pesto Recipe

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Connie Miller of CB Creatives Facebook Twitter LinkedIn


Servings: 4 to 6


Start to finish: 25 minutes 


Sicily is famous for its pistachios, as well as for ricotta cheese. In this recipe, we blend 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.


Members only


 

Ingredients1 pound rigatoni or other short tubular pastaKosher salt and ground black pepper1⅓ cups whole-milk ricotta cheese¾ cup raw pistachios, plus 2 tablespoons finely chopped


pistachios2 tablespoons extra-virgin olive oil, plus more to serve2 ounces Parmesan cheese (without rind), cut into 4 or 5 pieces½ cup lightly packed fresh basil¼ cup roughly chopped fresh


chives


 

Directions


In a large pot, bring 4 quarts of water to a 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.


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.


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.


 

Cook With Christopher Voracious


Two more recipes from Milk Street Noodles for AARP members to try:


Lasagna Bolognese


Our take on the Italian classic was inspired by a version we tasted at Osteria Broccaindosso in Bologna, Italy.


Miso-Walnut Soba with Bok Choy


Nutty, wholesome Japanese buckwheat noodles and bok choy are sauced with a puree of toasted walnuts and miso that delivers a double hit of umami.


Read About Christopher Kimball's cookbook, Milk Street Noodles.


 

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