Description
This Whipped Ricotta Pasta is a quick and creamy weeknight dinner featuring farfalle tossed in a light ricotta sauce with garlic, shallots, herbs, and a topping of crushed pistachios. It’s a delicious alternative to tomato-based pasta sauces and ready in under 30 minutes.
Ingredients
- 4 oz farfalle or pasta of choice
- 1 tablespoon butter
- 1 small shallot, finely diced
- 2 garlic cloves, minced or finely diced
- 1 teaspoon dried thyme
- ½ cup ricotta
- 2 tablespoons fresh herbs (such as parsley, basil, or chives)
- 2 tablespoons unsalted pistachio nuts, crushed
- Pinch of salt
- Pinch of black pepper (optional)
Instructions
- Cook pasta according to package instructions in salted water. Reserve ½ cup of pasta water before draining.
- In a skillet, melt butter over medium heat. Add shallot, garlic, and thyme, and sauté for 4–5 minutes until shallot is soft.
- In a blender or food processor, combine ricotta and fresh herbs. Blend for 10–20 seconds until whipped and smooth.
- Add the drained pasta and whipped ricotta to the skillet with the sautéed shallot and garlic. Stir well to combine.
- Gradually add reserved pasta water to loosen the sauce to your desired consistency. Heat through for 2–3 minutes.
- Spoon the pasta into bowls and top with crushed pistachios, extra fresh herbs, and a pinch of salt and pepper. Serve immediately.
Notes
- You can swap shallot with white onion if preferred.
- Be sure to reserve pasta water before draining—it helps emulsify the sauce.
- To make this dish more filling, add cooked broccoli or spinach to the pasta.
- Use unsalted pistachios for best results. To crush them, press with the back of a spoon.
Nutrition
- Serving Size: 1 serving
- Calories: 426
- Sugar: 3g
- Sodium: 105mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 46mg
