Pasta with squash blossoms, ricotta cheese and pistachios

Main Dish
Very Easy
22 min
611 Kcal

A mouth-watering first course that is very easy to prepare. The spaghetti is coated in a light and velvety cream made with ricotta, squash blossoms, basil and grated Parmesan, with a touch of crunch from chopped pistachios added at the end of cooking. Try this recipe if you're in the mood for a delicious vegetarian summer dish. We'll show you how to make it step by step.

Ingredients

2

Materials

  • Frying pan
  • saucepan
  • paper towel
  • knife

Preparation

Preparation10 min
Cook time12 min
  • Pasta with squash blossoms, ricotta cheese and pistachios - Preparation step 1Cook the pasta in plenty of boiling water
  • Pasta with squash blossoms, ricotta cheese and pistachios - Preparation step 2Meanwhile, clean the squash blossoms by removing the pistil (it may make the cream bitter).
  • Pasta with squash blossoms, ricotta cheese and pistachios - Preparation step 3Then run them under water and dry them with paper towels.
  • Pasta with squash blossoms, ricotta cheese and pistachios - Preparation step 4Now 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.
  • Pasta with squash blossoms, ricotta cheese and pistachios - Preparation step 5Pour the cream into the pan and loosen it with a little of the cooking water, then stir.
  • Pasta with squash blossoms, ricotta cheese and pistachios - Preparation step 6Add 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.
  • Pasta with squash blossoms, ricotta cheese and pistachios - Preparation step 7Plate and add coarsely chopped pistachios and decorate with a few basil leaves. Your pasta with squash blossoms, ricotta and pistachios is ready!

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FAQ ❓

How long does pasta with squash blossoms, ricotta and pistachios keep?

We recommend eating it as soon as it's ready. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for 1 day. To reheat it, put it in a pan with a little water and stir until it becomes creamy again.
For this creamy pasta dish, we used spaghettoni. Short pasta shapes such as paccheri, mezze maniche, fusilli, penne or rigatoni will also work well.
Yes. You'll need the cooking water to loosen the cream, and you may need some more to make it creamier after adding the pasta to the pan.
Of course. If you want to add them to the cream, use 30 g of pistachios: shell them, remove as much of the skin as possible, and add them to the blender jug along with the other ingredients (step 4).
Try blanched and toasted almonds. They're a great substitute if you don't have pistachios at home.
If you are allergic to tree nuts, you can make this first course without the pistachios. The sauce is already creamy and flavorful.

Nutrition

for 1 serving / for 100 g
Calories: 611Kcal
  • Carbo: 67.3g
  • Total fat: 22.4g
  • Saturated fat: 8.2g
  • Proteins: 25.1g
  • Fibers: 4.7g
  • Sugar: 5.7g
  • ProPoints: 15
  • SmartPoints: 19
Nutritional information for 1 serving (226g)

Cookware

burner

Attributes

Keep refrigerated
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Questions

Photos of members who cooked this recipe

Daniele MainieriDaniele Mainieri
Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

Rate this recipe:
4.5/5, 2 votes