Rigatoni with Pistachio, Ricotta and Herb Pesto | Oregonian Recipes
Though the most common pesto is the classic Genovese combination of basil and Parmesan, we love a version we found in Sicily that also includes two of the is...
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Ingredients
- 1 pound rigatoni or other short tubular pasta
- Kosher salt
- ground black pepper
- 1 1/3 cups whole-milk ricotta cheese
- 3/4 cup raw pistachios, plus 2 tablespoons finely chopped pistachios
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 2 ounces Parmesan cheese (without rind), cut into 4 or 5 pieces
- 1/2 cup lightly packed fresh basil
- 1/4 cup roughly chopped fresh chives
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