Pasta with ricotta, herbs, and pine nuts is a dish that combines the smoothness and freshness of ricotta cheese with the crunchy, aromatic touch of pine nuts. Its origin lies in Italian cuisine, where ricotta is a very popular fresh cheese used for sauces, fillings, and side dishes. In Latin America, although the original recipe maintains its essence, it may vary in names and preparations depending on the country; for example, in Mexico and Argentina, it is simply known as "pasta with ricotta" or "creamy pasta with herbs," while in other countries it may include additions like "pasta with fresh cheese and nuts." This dish reflects the Mediterranean influence on Latin American gastronomy and is appreciated for its balance of flavor, texture, and freshness thanks to the aromatic herbs and crunchy elements like pine nuts.
Pasta with ricotta, herbs, and pine nuts
How to Make Pasta with Ricotta, Herbs, and Pine Nuts
To prepare this delicious pasta, first, decorate the plate with halved cherry tomatoes, parsley sprigs, red bell pepper strips, steamed asparagus, or sautéed mushrooms sprinkled with paprika. This will add color and flavor to the presentation.
Then, bring a large pot of water to a boil and cook the pasta until al dente, following the package instructions to achieve the perfect texture.
While the pasta is cooking, melt the margarine in a small skillet. Add the pine nuts and onion, stirring occasionally over medium heat for about five minutes, until the pine nuts are lightly golden and the onion is soft.
Set this mixture aside to incorporate later.
In a small bowl, whisk the ricotta cheese together with the tarragon, lemon juice, lemon zest, and pepper until you get a creamy sauce.
Add the reserved pine nuts and onion and mix gently to integrate all the flavors.
When the pasta is ready, drain it well and mix it with the prepared sauce.
Finally, top with freshly ground pepper and the previously prepared garnishes.
As a variation, you can substitute the pine nuts with raw cashews for a slightly different flavor and an equally delicious texture.
Ingredients (10)
- Pasta
- Tarragon
- Margarine
- Lemon Juice
- Pine Nuts
- Lemon Zest
- Onion
- Pepper
- Ricotta Cheese
- Fresh Parsley
Instructions (20 steps)
- 1 Garnish: cherry tomatoes cut in half
- 2 parsley sprigs
- 3 red bell pepper strips
- 4 steamed asparagus or sautéed mushrooms sprinkled with paprika
- 5 Boil a large pot of water
- 6 Cook the pasta until al dente
- 7 While the pasta is cooking
- 8 melt the margarine in a small skillet
- 9 Add the pine nuts and onion
- 10 stirring occasionally over medium heat for about 5 minutes
- 11 until the pine nuts are lightly browned and the onion is soft
- 12 Set aside
- 13 In a small bowl
- 14 beat the cheese with the remaining ingredients
- 15 Incorporate the pine nuts and onion
- 16 When the pasta is ready
- 17 drain well
- 18 Mix with the sauce
- 19 Top with freshly ground pepper and garnishes
- 20 Variations: - substitute raw cashews for pine nuts