Today was a day of small blessings. Though it pains me that it comes at the expense of much wind and tree damage in the small town where I work, I was able to spend the day getting quality exercise, having coffee with two friends at two of my favorite local cafes, and the opportunity to try out a new recipe with the kids because I was home to get them off the bus, help them finish their homework and chores, and dive into my folder of recipes to try.
This was an absurdly easy dinner and makes the perfect weeknight meal. If your family is adverse or allergic to nuts, you can most certainly leave out the pistachios, but you may want to season to taste with a little more salt to make up for what's provided with the nuts, had you included them. It took no time to make, was creamy with very little added fat, and we all had second helpings.
You need:
1 lb. spaghettini or any thin spaghetti
2 tbsp. olive oil
2 cloves of garlic, thinly sliced
1 c. roasted, salted, and shelled pistachios, chopped
1 10oz. tub fresh ricotta cheese
3/4 c. parmesan cheese
5 oz. arugula
In a large pot, cook pasta according to directions. Reserve two cups of pasta water before draining. Return pasta to pot. In a large skillet, heat oil over medium-high heat. Add pistachios and garlic and cook for two minutes or until lightly toasted. Stir in ricotta cheese, 1/4 tsp. salt, and 1 cup pasta water until smooth. Transfer the sauce to the pot of pasta. Stir in parmesan, remaining pasta water, and arugula. Toss until smooth and pasta is coated and creamy. Top with black pepper.
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