Pistachio and Ricotta Pesto Pasta Recipe
Telegraph food writer Diana Henry shares a recipe for pasta with pistachio and ricotta pesto, a herb-free sauce combining toasted nuts, spring onions, and fresh ricotta. The dish is versatile and can also be used as a topping for crostini or tossed with vegetables like green beans and asparagus. The recipe offers a light, seasonal alternative to traditional basil-based pestos.
Diana Henry, the Telegraph's award-winning food columnist, presents a pistachio and ricotta pesto recipe designed for warmer months. The sauce, which contains no herbs, is made by blitzing parboiled and toasted pistachios with softened spring onions, garlic, extra-virgin olive oil, pecorino cheese, and fresh ricotta. The pesto is then tossed with casarecce pasta and reserved cooking water to achieve the desired consistency. Beyond pasta, Henry notes the pesto works well with roasted vegetables, as a crostini topping, or stored in the refrigerator for later use. The recipe serves six and requires approximately 40 minutes total preparation and cooking time.
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Pasta with pistachio and ricotta pesto
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