Farfalle with ricotta and pistachio cream, once tried, you’ll make it again and again.
Also read here the version of ricotta cream with zucchini and asparagus.
Easy to prepare, the ricotta and pistachio cream requires just a few steps, one of which is blanching the shelled pistachios to then remove the skin quickly.
Alternatively, you can use pre-cleaned pistachios or granulated ones.
Below, I leave you some ideas to use ricotta with a little creativity.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11.3 oz farfalle
- 1 cup cow's milk ricotta
- 1.1 oz pistachios (shelled)
- 2 tablespoons butter
- Half golden onion
- 1 ladle water (from pasta cooking, hot)
- 0.56 oz coarse salt
- to taste fine salt (for seasoning)
- to taste black pepper (for seasoning)
- to taste cheese (grated)
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Small pot
- 1 Blender
- 1 Pot
Steps
To make Farfalle with Ricotta and Pistachio Cream, first blanch the pistachios for 5 minutes in a small pot with plenty of water.
Drain and let them cool slightly.
Remove the skin.
Meanwhile, cook the pasta in plenty of salted water.
Coarsely chop the pistachios using a blender or a knife.
The pieces should not be too small.
Cut the onion into pieces and cook it in butter cut into chunks, melted, for 5 minutes.
Add the pistachios, stir, and add the ricotta.
Pour in the ladle of hot water to soften it and add the pasta.
Combine the ingredients for a minute over low heat and turn off.
Serve the dish hot, garnished with a nice sprinkle of grated cheese.
FAQ
What other ricotta can I use?
You can use any ricotta you prefer, even mixed, as long as it’s not too watery.
