Ditaloni con Ricotta e Noci (Ditaloni with Ricotta and Nuts)

1. 1

   Pass the ricotta through a fine mesh sieve and salt lightly.

2. 2

   Check the taste.

3. 3

   Bring a large pot of water to a roiling boil, salt abundantly, and add the pasta.

4. 4

   Drain when al dente, saving 1/4 cup of the cooking water.

5. 5

   Stir the water into the ricotta until well blended.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.