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Cleopatra of Sicily: Whipped Ricotta Pistachio Pesto Pasta with Roasted Tomatoes
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Cleopatra of Sicily: Whipped Ricotta Pistachio Pesto Pasta with Roasted Tomatoes

45 minServes 4Nutri-Score C€€
from @the_pastaqueen29 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • cherry tomatoes (halved)Produce400 g
  • garlic (3 cloves crushed into paste, 1 clove for the pesto)Produce4 pieces
  • salt (for the tomatoes, the pasta water and the pesto)Spices8 g
  • fresh oregano (leaves picked (dry oregano works too))Produce5 g
  • thyme (leaves picked)Produce4 g
  • light brown sugarPantry10 g
  • ricotta (cold)Dairy250 g
  • basil leaves (fresh)Produce30 g
  • pecorino (grated)Dairy30 g
  • parmesan (grated)Dairy30 g
  • pistachios (shelled, unsalted)Nuts & seeds60 g
  • pine nutsNuts & seeds30 g
  • extra virgin olive oilPantry80 ml
  • pastaGrains320 g

per serving

Nutrition

579kcal

Carbs
69 g
Proteins
17 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Food processor
  • Stockpot
  • Mixing bowl
  • Colander

step by step

Method

  1. Prepare the garlic paste

    • Crush the garlic cloves with a pinch of salt into a rough paste, keeping a little texture.
    Step 1

  2. Roast the tomatoes

    • Place the halved cherry tomatoes in a baking dish with the garlic paste, oregano, thyme, salt and light brown sugar.
    • Toss with a little olive oil and roast until soft, jammy and lightly caramelized.
    Step 2

  3. Make the pistachio pesto

    • Blend the basil, pecorino, parmesan, garlic clove, pistachios and pine nuts.
    • Stream in the extra virgin olive oil until you get a loose pesto.
    Step 3

  4. Whip the ricotta

    • Add the ricotta to the pesto and whip until smooth, light and fluffy.
    Step 4

  5. Cook the pasta

    • Bring salted water to a boil and cook the pasta until al dente.
    • Reserve a ladle of pasta water before draining.
    Step 5

  6. Assemble and serve

    • Loosen the whipped ricotta pesto with a splash of pasta water.
    • Fold in the drained pasta and the roasted tomatoes with their juices.
    • Finish with extra pistachios and serve.
    Step 6
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