The creaminess of ricotta, the sharp flavor of onions, and the crunch of nuts come together in this light and healthy pasta dish. Quick to prepare and perfect for summer, it combines wholesome ingredients: ricotta, onions, mixed nuts, extra virgin olive oil, and whole grain pasta made with stone-ground flour.
Ingredients
- 450 g (1 lb) fusilli or casarecce pasta
- 200 g (7 oz) ricotta cheese
- 1 Tropea onion or 3 shallots
- About 100 ml (3.5 fl oz) milk
- 2 tablespoons pine nuts or almonds
- 2 tablespoons of pistachios
- 1 bunch of fresh basil
- A pinch of saffron
- 2-3 tablespoon olive oil
- tablespoon grated Parmesan cheese
Directions
Cook the pasta in plenty of salted boiling water. Meanwhile, place the ricotta in a large mixing bowl. Add the milk and saffron, and mix everything together using a wooden spoon.
Stir in the finely chopped shallots (or Tropea onion), the cleaned and roughly torn basil leaves, and the coarsely chopped pistachios and pine nuts. Lightly season with salt and pepper. If the mixture seems too thick, thin it with a little of the pasta cooking water.
Drain the pasta and add it to the bowl with the ricotta sauce then let it cool down well.
Toss well to combine.
Drizzle with a little raw olive oil, sprinkle with grated Parmesan, and serve immediately.
