Creamy Ricotta Spaghettini with Arugula


  • 8ounces dried spaghettini
  • 2tablespoons olive oil
  • 3/4cup roasted, salted, shelled pistachios, chopped
  • 1clove garlic, minced
  • 1cup ricotta cheese
  • 1/4teaspoon salt
  • 1/2cup grated Parmesan cheese
  • 5ounces arugula
  • Black pepper, to taste
  • Directions

    1. In a pot cook pasta according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot.
    2. Meanwhile, in a large skillet heat oil 2 minutes over medium-high heat. Add pistachios and garlic; cook 2 minutes or until lightly toasted. Stir ricotta, salt, and 1/2 cup pasta water into skillet until smooth and heated through. Transfer sauce to pot; stir in Parmesan. Add remaining pasta water; toss pasta until sauce is creamy. Gently toss in arugula. Top with black pepper and additional pistachios.


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