
Date Night
Quick Weeknights · Italian
A vibrant Sicilian-inspired pasta using roasted pistachios and creamy ricotta for a rich, nutty finish.
Why This Works
The natural fats within the pistachios provide a robust, nutty foundation that is expertly amplified by the creamy texture of the ricotta. Utilizing starchy pasta water ensures a perfect emulsion, allowing the sauce to bind seamlessly to the crevices of the trofie for a luxurious mouthfeel without the need for heavy dairy fats.
The Upgrade
Finish with a sprinkle of crushed, toasted pistachios and a grating of lemon zest for brightness.
Chef's Secret
Michelin TechniqueReserve some of the pasta water to emulsify the ricotta, which ensures the sauce does not separate.
Total time including resting: 20 min
Bring a large pot of heavily salted water to a boil and cook the trofie pasta according to package directions until al dente.
10 minWhile the pasta cooks, combine the pistachios, garlic, basil, and salt and pepper in a food processor, pulsing until finely ground.
5 minAdd the ricotta, pecorino romano, and extra virgin olive oil to the processor, blending until a smooth, emulsified pesto paste forms.
2 minReserve 0.5 cups of the starchy pasta cooking water before draining the trofie.
1 minTransfer the pasta to a large skillet over low heat, add the pistachio pesto and the reserved pasta water, tossing vigorously until the sauce creates a glossy, cohesive coating.
2 minWine Pairing
Etna Bianco
White Wine
The BottleTenuta delle Terre Nere Etna Bianco
The volcanic minerality and saline edge of an Etna Bianco cut through the creamy, fatty ricotta, while its citrus brightness mirrors the herbaceous qualities of the pistachio. This pairing creates a brilliant structural balance that lifts the weight of the pasta.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
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