Whipped Ricotta Pasta
This whipped ricotta pasta is an easy weeknight dinner that's full of flavor and comfort. Ready in less than 30 minutes!
Equipment
- Blender
- Skillet
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 tablespoon fresh herbs
- 2 tablespoon unsalted pistachio nuts crushed
- salt pinch
- black pepper optional
Instructions
- Bring water to a boil, season with salt, add farfalle and cook following packet instructions, then reserve ½ cup pasta water and drain in a colander. The starchy water will help loosen the sauce later.
- Melt butter in a skillet over medium heat, then add shallot, garlic, and dried thyme and cook 4 to 5 minutes until shallot softens and aroma builds.
- Place ricotta and herbs in a blender, blend 10 to 20 seconds until the mixture feels whipped and light, which gives the sauce an airy texture.
- Add drained pasta and whipped ricotta to the skillet, stir gently, then add reserved pasta water in small splashes until the sauce coats the pasta and warms through in a few minutes.
- Divide pasta into bowls, sprinkle pistachio nuts and extra herbs, season with salt and pepper, and serve while hot to keep the sauce creamy.
Notes
- If the ricotta sauce seems stiff after stirring, pour in small amounts of reserved pasta water until it reaches your preferred texture.
- When draining your pasta, scoop out half a cup of cooking water before pouring to keep for stirring.
- While pasta boils, blend ricotta with herbs so the whipped sauce is ready when the pasta is drained.
- Before sprinkling, press pistachios under the back of a spoon on a board for smaller crumbs.
- While pasta cooks, drop broccoli florets into the pot so they soften as the pasta finishes.