Quick Weeknights · Italian
Trofie al Pesto di Pistacchio
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.
Ingredients
Total time including resting: 20 min
Directions
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.
Side Dish
Citrus Fennel Salad
Thinly shaved fennel and orange slices dressed with minimal olive oil.
Ingredients
Directions
Using a mandoline, shave the fennel bulbs into ice water for 5 minutes to ensure maximum crispness.
Supreme the oranges by removing the peel and pith, then slicing segments free from the membranes.
Thoroughly pat the shaved fennel dry with a lint-free kitchen towel.
In a chilled stainless steel bowl, whisk the olive oil, lemon juice, and sea salt to create a light emulsion.
Gently fold the fennel and orange segments into the dressing until just coated.
Transfer to a chilled serving platter and finish with the reserved fennel fronds.
Side Dish
Sautéed Rapini
Quickly blanched rapini tossed in garlic and red pepper flakes.
Ingredients
Directions
Bring a large pot of salted water to a rolling boil; prepare an ice bath nearby.
Blanch rapini for 60 seconds, immediately transfer to the ice bath to shock, then drain thoroughly.
In a wide sauté pan, heat olive oil over medium heat.
Add garlic and red pepper flakes, sautéing until garlic is golden and fragrant, approximately 60 seconds.
Add blanched rapini to the pan, tossing vigorously to coat and sear until tender, about 3 minutes.
Finish with lemon juice and a final sprinkle of salt before serving.
Member Reviews
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Really enjoyed this. I'd add a touch more acid next time, but very solid.
This Trofie al Pesto di Pistacchio came out incredible. The chef's secret tip is worth the price of admission.