Pasta with Ricotta Cream, Asparagus, and Pistachios
Category: Pasta Dishes
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Linguine | 320g |
| Asparagus | 320g |
| Pistachios | 70g |
| Fresh Ricotta Cheese | 400g |
| Heavy Cream | 50g |
| Garlic Clove | 1 |
| Ground Nutmeg | To taste |
| Fresh Parsley | To taste |
| Extra Virgin Olive Oil | To taste |
| Black Pepper | To taste |
| Fine Salt | To taste |
Instructions
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Begin by preparing the asparagus, removing the tougher parts of the stems. Slice them into diagonal rounds, and split the tips lengthwise for an elegant presentation. Set them aside.
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Bring a large pot of salted water to a boil to cook the linguine. This step can be done while preparing the sauce to save time.
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In a large skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the garlic clove and sauté until fragrant, but be careful not to let it burn. Once the garlic has released its aroma, add the asparagus and pistachios to the pan. Sauté for about 5 minutes, stirring occasionally, until the asparagus is tender and slightly caramelized. Season with salt and black pepper, then remove the garlic clove from the skillet and discard it.
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As the asparagus and pistachios are cooking, drop the linguine into the boiling water and cook according to the package instructions, typically around 8-10 minutes, until al dente.
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While the pasta cooks, prepare the ricotta cream sauce. In a mixing jug or tall blender cup, combine the fresh ricotta cheese and heavy cream. Use an immersion blender to blend the ingredients into a smooth, creamy mixture. For a thinner consistency, add a couple of ladles of pasta cooking water and blend again. Season with a pinch of nutmeg, and adjust salt and pepper to taste.
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Once the pasta is cooked, reserve a little bit of the pasta water before draining it. Immediately add the hot linguine to the skillet with the asparagus and pistachios. Toss everything together, ensuring the pasta is coated with the flavorful oils and juices.
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Now, pour the ricotta cream sauce over the pasta, and gently mix everything until the sauce is evenly distributed. If the sauce is too thick, gradually add more pasta water to achieve your desired consistency.
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Finally, stir in fresh parsley for a burst of color and flavor. Give it one last toss and check the seasoning, adjusting as needed.
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Serve the pasta immediately, garnished with the remaining asparagus and pistachios for an extra touch of elegance and flavor.
Enjoy this creamy, nutty, and fresh pasta dish that brings together the delicate flavors of ricotta, asparagus, and pistachios, perfect for a light yet satisfying meal.
