Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 400 g | pasta of your choice (penne or rigatoni recommended) |
| 500 | ricotta Sterilgarda |
| 100 g | shelled pistachios |
| q.b. | salt |
| q.b. | black pepper |
| a few basil leaves |
Preparation
- Sift the Sterilgarda Ricotta to make it smoother
- Bring a pot of water to a boil, add salt and throw in the pasta.
- Chop the pistachios finely.
- Soften the sifted Sterilgarda Ricotta with a little of the pasta cooking water.
- Drain the pasta al dente and transfer it to the bowl with the Sterilgarda Ricotta.
- Add the pistachios, keeping some aside for the final decoration.
- Mix well and add a little freshly ground black pepper.
- Serve the pasta with more pistachio pieces, more black pepper, and a few basil leaves.
Wash and trim the ends of the zucchini, then roughly chop them. There's no need to cook them first; just let them dry. Place the courgettes in a blender ...
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