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PISTACHIO PASTA WITH ROASTED TOMATOES AND TRUFFLE RICOTTA

I have had the great opportunity to work with Pasolivo. They are an olive oil producer in the middle of Paso Robles, one of the wine regions in California. When I was in Paso Robles this last April, I got a chance to do a tasting at their store in Downtown Paso. Their olive oils are amazing! So to do this collaboration is very exciting for me! Please join me on Pasolivo's Instagram page for a LIVE SHOW, tomorrow at 6 pm Pacific Time.

This last trip to Italy brought me a lot of inspiration. One thing I learned is that two important ingredients in Italian cuisine are ricotta and pistachios. Both are used in pasta and dessert recipes. This pasta is a delicious example of how beautifully these two basic ingredients can be used together to make a divine plate of pasta.


One of the most common methods to use pistachios in pasta is blending the peeled nuts with other ingredients until they are creamy consistency. If you need a quick lunch or dinner, this is ideal because all you need to do is throw all the ingredients in a food processor and the sauce's base is ready. It can be made ahead of time and stored in the fridge to make a pasta dish later in the week. This recipe comes together very quickly and has a rich and nutty flavor. The pistachios are perfectly paired with the roasted tomatoes and ricotta cheese.

This pasta looks very Italian with the colors of the Italian flag on the plate. The appearance of the dish should draw attention to the taste. The look will catch your attention first. And then you'll smell it - garlicky, nutty, earthy truffles, with a hint of basil. Then you’ll go crazy to taste it! In the end, the taste will stay in your mouth. The creaminess of the ricotta joined by the crunchiness of the pistachios, the nuttiness of the truffles and the pistachios, are very complimentary to each other. Two perfect pieces to make a completely perfect dish. I promise your family and guests are bound to love it!

Ingredients:

Roasted Tomatoes

Pistachio Sauce

  • 1/2 cup raw shelled pistachios

  • 2 garlic cloves

  • 8 basil leaves

  • 4 tablespoons Pasolivo Basil Olive Oil

  • 1/2 tablespoon lemon juice

Truffle Ricotta


  • 3 cups pasta water

  • 1 pound fettuccine or other long pasta such as spaghetti, linguini, etc.

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

Directions:

  1. Preheat oven to 400 degrees F.

  2. Place tomatoes in a baking dish, drizzle with Pasolivo Garlic Olive Oil, and Pasolivo Spicy Italian Blend. Mix well and place in oven for about 20 minutes or until they begin to wilt and get some color.

  3. Once that is in the oven, begin boiling your water in a pot to boil pasta.

  4. While the water boils, add pistachios and garlic cloves into a food processor. Pulse until fine about 1-2 minutes.

  5. Add the basil, Pasolivo Basil Olive Oil, and lemon juice and blitz into thick paste.

  6. At this point, your water should be boiling. Add a generous amount of salt to the pot and add pasta. Cook the pasta for 8-10 minutes or according to packet instructions until al dente. Using a heat proof jug, scoop out 4 cups of the pasta water from the pan, set aside, and then drain the pasta.

  7. Place Ricotta Cheese into a bowl and add Pasolivo Truffle Sea Salt and Sabatino Tartufi Truffle Zest or Tartufi Jimmy Truffle Spice. Mix well till fully incorporated.

  8. Heat a large non-stick frying pan over medium-high heat and add the pistachio mix and 2 cups of the pasta water. Mix together into a bright green sauce.

  9. Add salt and pepper. Mix well!

  10. Add the pasta and toss together. If needed, add additional cup of pasta water. Cook for 1-2 minutes, stirring continuously, until the sauce clings to the pasta.

  11. To serve, divide the pasta between four bowls or one large serving dish. Top with the Ricotta, roasted tomatoes, remaining pistachios and Pasolivo Basil Olive Oil. Serve immediately.

NOTE: For Vegan option, just omit the Ricotta mix and enjoy!