Penne with Pistachio Pesto and Lemony Ricotta
Thomas J. Story
In this recipe we incorporate an extra step that really has impact on the visual aspect of this dish. We practice the common restaurant technique of blanching the basil and spinach for the pesto. Briefly cooking the greens in rapidly boiling water for a few seconds and shocking in ice water sets the chlorophyll and locks in the bright green color for the finished pesto.
This recipe, and others like it, can be found in the article “4 Pastas You’ll Make on Repeat This Spring.”
How to Make It
1
Make the pistachio pesto: This can be made up to a day ahead of time. Bring 4 quarts of water to a boil in a 6-quart stock pot and season generously with salt. Prepare an ice bath for shocking the basil and spinach. In two batches, briefly cook the basil and spinach leaves by stirring the leaves into the boiling water for 10 seconds and then removing the leaves with a slotted spoon and transferring to the ice bath. Remove the blanched basil and spinach leaves from the ice bath and squeeze out as much water as possible before transferring to a blender along with the garlic clove, a pinch of kosher salt, and ½ cup of cold water. Blend for 45 seconds to achieve a smooth consistency. Add the extra-virgin olive oil, Parmigiano, and toasted pistachios, and continue blending for 15-20 seconds, or until the mixture comes together with a coarse but incorporated texture.
2
Make the lemony ricotta: Using a microplane grater, zest the Meyer lemons into a mixing bowl. Cut the lemons in half and squeeze ¼ cup of juice into the bowl, reserving the remainder of the lemon juice for finishing the pasta. Add the ricotta to the lemon zest and juice along with the black pepper. Whisk to combine and reserve.
3
To cook and finish the pasta: Bring 4 quarts of water to a boil in a 6-quart stock pot or dutch oven. Once the water comes to a boil, season with ¼ cup of Diamond Crystal brand kosher salt and add the penne. Meanwhile, start the pan sauce by heating a large pan over medium high heat. Add the cream and butter to the pan and bring to a boil. Add a ¼ cup of the pasta cooking water to the pan sauce and remove from heat until the pasta is cooked and ready to finish. Once the pasta is just slightly undercooked (about 9 minutes), strain and add to the pan sauce. Continue cooking the pasta in the pan sauce until most of the cream has reduced and coats the noodles. Remove from the heat and stir in the basil and pistachio pesto, stirring constantly until the pesto melts into the rest of the ingredients. Season with the reserved Meyer lemon juice and salt if needed. To serve, dollop with large spoonfuls of lemony ricotta and present family-style.
Ingredients
2 bunches basil, leaves picked and stems discarded
2 packed cups baby spinach
1 garlic clove
⅔ cup extra virgin olive oil
½ cup freshly grated Parmigiano Reggiano
¼ cup pistachios, toasted
2 Meyer lemons
8 oz whole milk ricotta
2 tsp freshly cracked black pepper
¼ cup Diamond Crystal brand kosher salt, plus more for seasoning
1 cup heavy cream
4 tbsp unsalted butter
Directions
1
Make the pistachio pesto: This can be made up to a day ahead of time. Bring 4 quarts of water to a boil in a 6-quart stock pot and season generously with salt. Prepare an ice bath for shocking the basil and spinach. In two batches, briefly cook the basil and spinach leaves by stirring the leaves into the boiling water for 10 seconds and then removing the leaves with a slotted spoon and transferring to the ice bath. Remove the blanched basil and spinach leaves from the ice bath and squeeze out as much water as possible before transferring to a blender along with the garlic clove, a pinch of kosher salt, and ½ cup of cold water. Blend for 45 seconds to achieve a smooth consistency. Add the extra-virgin olive oil, Parmigiano, and toasted pistachios, and continue blending for 15-20 seconds, or until the mixture comes together with a coarse but incorporated texture.
2
Make the lemony ricotta: Using a microplane grater, zest the Meyer lemons into a mixing bowl. Cut the lemons in half and squeeze ¼ cup of juice into the bowl, reserving the remainder of the lemon juice for finishing the pasta. Add the ricotta to the lemon zest and juice along with the black pepper. Whisk to combine and reserve.
3
To cook and finish the pasta: Bring 4 quarts of water to a boil in a 6-quart stock pot or dutch oven. Once the water comes to a boil, season with ¼ cup of Diamond Crystal brand kosher salt and add the penne. Meanwhile, start the pan sauce by heating a large pan over medium high heat. Add the cream and butter to the pan and bring to a boil. Add a ¼ cup of the pasta cooking water to the pan sauce and remove from heat until the pasta is cooked and ready to finish. Once the pasta is just slightly undercooked (about 9 minutes), strain and add to the pan sauce. Continue cooking the pasta in the pan sauce until most of the cream has reduced and coats the noodles. Remove from the heat and stir in the basil and pistachio pesto, stirring constantly until the pesto melts into the rest of the ingredients. Season with the reserved Meyer lemon juice and salt if needed. To serve, dollop with large spoonfuls of lemony ricotta and present family-style.
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