Spaghetti with Pistachio Pesto & Mint Ricotta

Spaghetti With Pistachio Pesto And Mint Ricotta by Todd English



For mint ricotta

¾ cup Sheep's milk ricotta

Pinch of kosher salt

Pinch of coarse ground pepper

1 Sprig mint, chopped in thin strips

For pistachio pesto

½ Bunch arugula

½ Bunch parsley

¼ cup Grated parmesan cheese

½ cup Pistachios, shelled

Pinch of kosher salt

Pinch of ground black pepper

¼ cup Pistachio oil

¼ cup Pumpkin seed oil


For spaghetti

1 pound Spaghetti

½ cup Pasta water

4 tablespoons Fresh grated parmesan cheese


For mint ricotta
In a bowl, mix ricotta, salt, pepper and mint together. Set aside.

For pistachio pesto
Blanch arugula and parsley in boiling water for twenty seconds.  Immediately shock in an ice bath.  Once cold, squeeze off excess water from parsley and arugula.

Place blanched herbs in a food processor along with parmesan, pistachios, kosher salt, pepper and pistachio oil.  Process mixture until broken up and chunky.

Remove from processor and mix in pumpkin seed oil by hand.  Reserve for later.

For spaghetti
Cook spaghetti for 8 to 10 minutes in boiling salted water.  Transport pasta to a sauté pan, along with ½ cup of pasta water and mix in pesto.

Cook for 20 seconds.

To serve
Divide mint ricotta into 4 and place in the bottom of pasta bowls.

Place pasta on top and garnish with freshly grated parmesan cheese.


Nutritional Facts (Amount per Serving):

Calories 860, Total Fat 40g, Saturated Fat 9g, Monounsaturated Fat 21g, Cholesterol 30mg, Sodium 400mg, Potassium 600mg, Carbohydrate 92g, Dietary Fiber 6g, Protein 33g


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