Creamy Ricotta Spaghettini

By Jahel

Ingredients

• 8 oz. dried spaghettini
• 2 T olive oil
• 3/4 c roasted, salted, shelled pistachios, chopped
• 1 clove garlic, minced
• 1 c ricotta cheese
• 1/2 c parmesan cheese
• 5 oz. argula (optional)

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

In a pot, cook the spaghettini, drain and reserve 1 c of pasta water. Return pasta to pot.
Meanwhile, in large skillet heat oil for 2 minutes over med-high heat. Add pistachios and garlic; cook 2 minutes or until lightly toasted. Stir in ricotta, 1/4 t salt and 1/2 c pasta water into skillet until smooth and heated through. Transfer sauce to pot and stir in parmesan. Add remaining pasta water and toss until creamy. Gently toss in argula and top with black pepper and additional pistachios, if desired.