Rigatoni with Pistachio, Ricotta and Herb Pesto
A rich, creamy combination of pistachios and ricotta cheese, inspired by Sicilian cuisine.
- Makes4 to 6 servings
- Cook Time25 minutes
- 3
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.
Don’t use toasted or roasted pistachios. We’re usually fans of toasted nuts, but this is a case where raw pistachios are best. Their bright color and natural sweetness are key for a vibrant, full-flavored pesto. Also, don’t forget to reserve some of the pasta water before draining the rigatoni. You’ll need some of the starchy seasoned liquid to thin out the pesto.
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