Lemon Pasta with Kale, Ricotta and Pistachios| Eataly, New York recipes

Lemon Pasta with Kale, Ricotta and Pistachios| Eataly, New York recipes

Ingredients:4 ounces long, thin pasta noodles (spaghetti or linguine)1/2 bunch of Lacinato or Tuscan kale (use more if you prefer)1/2 cup (3 ounces, 85 grams) part skim Ricotta cheese1 tablespoon (15 ml) lemon olive oil, plus more for drizzling over the top1/2 ounce chopped raw, unsalted, shelled pistachio nuts2 tablespoons grated Parmesan-Reggiano cheeseZest of 1…

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Ingredients:

  • 4 ounces long, thin pasta noodles (spaghetti or linguine)
  • 1/2 bunch of Lacinato or Tuscan kale (use more if you prefer)
  • 1/2 cup (3 ounces, 85 grams) part skim Ricotta cheese
  • 1 tablespoon (15 ml) lemon olive oil, plus more for drizzling over the top
  • 1/2 ounce chopped raw, unsalted, shelled pistachio nuts
  • 2 tablespoons grated Parmesan-Reggiano cheese
  • Zest of 1 small lemon, Meyer lemon if possible

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Pasta Recipes