Rigatoni with Pistachio, Ricotta and Herb Pesto

Name: Rigatoni with Pistachio, Ricotta and Herb Pesto
Cook time: 25 min
Total time: 25 min
Ingredients: 1 pound rigatoni or other short tubular pasta; Kosher salt and ground black pepper; 1⅓ cups whole-milk ricotta cheese; ¾ cup raw pistachios, plus 2 tablespoons finely chopped pistachios; 2 tablespoons extra-virgin olive oil, plus more to serve; 2 ounces Parmesan cheese (without rind), cut into 4 or 5 pieces; ½ cup lightly packed fresh basil; ¼ cup roughly chopped fresh chives

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Cook Time: 25 minutes

Total: 25 minutes

Servings: 5

Cost: $6.65 /serving

Rigatoni with Pistachio, Ricotta and Herb Pesto

Ingredients

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1 pound rigatoni or other short tubular pastaKosher salt and ground black pepper1⅓ cups whole-milk ricotta cheese¾ cup raw pistachios, plus 2 tablespoons finely chopped pistachios2 tablespoons extra-virgin olive oil, plus more to serve2 ounces Parmesan cheese (without rind), cut into 4 or 5 pieces½ cup lightly packed fresh basil¼ cup roughly chopped fresh chives

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Instructions

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Step 1

In a large pot, bring 4 quarts water to boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1½ cups of the cooking water, then drain the pasta and return it to the pot.

Step 2

In a blender, combine the ricotta, the whole pistachios, oil, Parmesan, basil, chives, ½ teaspoon salt and ¼ teaspoon pepper. Add 1 cup of the reserved pasta water and blend until creamy, about 1 minute; the pesto should have a consistency similar to yogurt.

Step 3

Pour the pesto over the pasta and stir, adding more reserved pasta water as needed so the sauce coats the noodles. Taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with the chopped pistachios.