Ditaloni con Ricotta e Noci (Ditaloni with Ricotta and Nuts) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound homemade ricotta cheese |
salt, to taste |
1 pound ditaloni or tubetti |
freshly ground pepper, to taste |
1/4 cup roasted and ground blanched almonds |
1/4 cup ground blanched pistachios |
Directions:
1. Pass the ricotta through a fine mesh sieve and salt lightly. Check the taste. Bring a large pot of water to a roiling boil, salt abundantly, and add the pasta. Drain when al dente, saving 1/4 cup of the cooking water. Stir the water into the ricotta until well blended. Toss the pasta and ricotta together with a grinding of pepper and serve the almonds and pistachios on the side, allowing each diner to sprinkle his own top alternatively, toss the nuts with the pasta, then serve.
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