Spaghetti with Ricotta and Pistachios (Spaghetti con Ricotta e Pistacchi)

Simple and easy to make, adding some of the pasta cooking water to the ricotta makes this dish creamier. My family used to use ditaloni pasta – a short pasta shaped like small tubes – which is eaten with a spoon, but here I’ve used spaghetti. We would also mix a tablespoon of sugar into the ricotta, without adding extra grated cheese... a real indulgence! 

Sicily: Recipes from an Italian Island Enza Genovese

Preparation time: 15 minutes

Cooking time: 10–12 minutes

Serves 4

INGREDIENTS:

• 500g (1lb 2oz) spaghetti

• 80g (2¾oz) raw pistachios, shelled (see Tip)

• 500g (1lb 2oz) ricotta cheese

• 2–3 tablespoons olive oil, plus extra if needed

• 50g (1¾oz) grated Parmesan cheese 

• salt and freshly ground black pepper

DIRECTIONS:

Cook the spaghetti in a saucepan of salted boiling water until al dente.

Meanwhile, roughly chop the pistachios and set aside. Mash the ricotta in a large bowl using a fork, add a teaspoon of salt, the olive oil, grated Parmesan, freshly ground pepper and several tablespoons of the pasta cooking water.

Once the pasta is al dente, drain and tip into the bowl containing the ricotta mixture. Stir to combine, adding a further 1–2 tablespoons olive oil, if needed. Sprinkle with the chopped pistachios, check the seasoning, and serve immediately.

Tips

If you can find them, use Bronte pistachios. They grow in the volcanic soils of Mount Etna and have an incomparable flavour and aroma. 

Accompany the pasta with a Nerello Mascalese Rosso or another Sicilian red wine.

Reprinted with permission from Sicily: Recipes from an Italian Island by Enza Genovese, Mitchell Beazley. Photo © Sandra Mahut.

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