Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pennette con pesto di ricotta basilico e pistacchi

Penne with Ricotta, Basil, and Pistachio Pesto

Name: Penne with Ricotta, Basil, and Pistachio Pesto
Yield: Serves 4 servings
Ingredients: 12 ounces ricotta cheese (about 350 grams); Chopped pistachios, to taste; Fresh basil leaves, as desired; 10.5 ounces penne, trofie, or other short pasta (about 300 grams); Tomato sauce made separately with garlic and about 10 cherry tomatoes

Terry Buontempo @terry_buontempo

Penne with Ricotta, Basil, and Pistachio Pesto

Terry Buontempo @terry_buontempo

Saved

Ingredients

Serves 4 servings

12 ouncesricotta cheese (about 350 grams)
Chopped pistachios, to taste
Fresh basil leaves, as desired
10.5 ouncespenne, trofie, or other short pasta (about 300 grams)
Tomato sauce made separately with garlic and about 10 cherry tomatoes

Saved

Steps

1

Cook the pasta of your choice according to package directions.
2

Meanwhile, blend the ricotta with basil leaves and pistachios, adding a little of the pasta cooking water to reach a creamy consistency.
3

Drain the pasta and add it to a pan with the tomato sauce. Add the pesto and mix well, adding more cooking water if needed.
4

Serve immediately.