Ingredients Jump to Instructions ↓

  1. 1 pound long tubular pasta - I used Ziti Rigati

  2. salt

  3. 1 cup ricotta

  4. 1/2 cup pistachios -

Instructions Jump to Ingredients ↑

  1. Place a large pot generously seasoned with salt on to boil. When boiling, add pasta and cook until al dente. {reserve some of the pasta water}

  2. WHILE the pasta is cooking, into a small – medium bowl add ricotta, 4-5 tablespoons of pasta water. Stir to combine. Add pistachios. Stir to combine.

  3.  Drain pasta and return to pot. Place the ricotta mixture into pot with pasta. Stir to incorporate. If mixture is too thick, thin with some of the reserved pasta water. Serve immediately.


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