One pot pastas are what dreams are made of… would you agree? Especially when there is a no-cook sauce! There’s nothing better than being done with dinner in under 30 minutes and only having one pot to wash!

Cellentani pasta Lemon Ricotta Parmesan cheese Olive oil Garlic Salt Pistachios Basil Cracked black pepper

Cellentani Pasta because it was a fun shape to play around with. Feel free to use whatever pasta shape you like best!

Boil the pasta in a saucepan. Cook it al dente and make sure the water is salted well. 

You can get the sauce prepared while the pasta is cooking. Combine the ricotta, lemon, parmesan and garlic with olive oil and salt.

Chop the pistachios into small pieces. 

Reserve a glass of hot pasta water before draining the cooked pasta. Then add the pasta back to the saucepan to stir in the ricotta mixture. 

Start by stirring in a 1/2 cup of the pasta water with the sauce and give it a good mix, adding more to get the creaminess you want. Then stir in the basil and pistachio pieces.  

The Foreign Fork 

Tap the link below for the full RECIPE

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