Pasta with squash blossoms, ricotta cheese and pistachios
A mouth-watering meal that is very easy to prepare. The spaghetti is wrapped in a light and velvety cream made with ricotta cheese, squash blossoms, basil and grated Parmesan cheese, then a touch of crunchiness given by chopped pistachios added at the end of cooking. Try the recipe if you are in the mood for a tasty vegetarian summer dish, we explain the process step by step.
Ingredients
Materials
- Frying pan
- saucepan
- paper towel
- knife
Preparation
Cook the pasta in plenty of boiling water
Meanwhile, clean the squash blossoms by removing the pistil (it may make the cream bitter).
Then run them under water and dry them with paper towels.
Now put them in the blender jug and add the ricotta, Parmesan, basil leaves (washed and dried), a drizzle of oil, salt and pepper. Blend until creamy.
Pour the cream into the pan and dilute it with some of the cooking water, then stir.
Add pasta drained al dente (keep some of the cooking water aside) and mix well. If necessary, add a little more cooking water to make the pasta creamier.
Plate and add coarsely chopped pistachios and decorate with a few basil leaves. Your pasta with squash blossoms, ricotta and pistachios is ready!
Observations
How long does pasta with squash blossoms, ricotta and pistachios keep?
We recommend that you eat it as soon as it is ready. However, if it leftovers, you can store it 1 day in the refrigerator in an airtight container. To heat it up, put it in a pan with a little water and stir until you get a creamy consistency again.
What pasta format to use for squash blossoms, ricotta and pistachios?
For creamy pasta dish we used spaghettoni. Short shapes such as paccheri, mezze maniche, fusilli, penne or rigatoni will also work well.
Is it necessary to save the cooking water for this recipe?
Yes. You will need the cooking water to thin the cream and may need it to give it more creaminess after you pour the pasta into the pan.
Can I add pistachios to the cream?
Sure. If you want to add them to the cream to use 1 ounce/30 grams of pistachios: shell them, remove as much of the skin as possible add them to the blender's mug along with the other ingredients (step 4).
What can I use instead of pistachios?
Try peeled and roasted almonds. This is a great idea to replace pistachios if you don't have them at home.
Can I make this recipe without nuts?
If you are allergic to nuts, you can prepare this meal without using pistachios. The sauce is already creamy and flavorful.
Cookware
Attributes
PetitChef_Official
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