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

Level:
Easy
Ingredients
  • 1 pound homemade ricotta cheese
  • Salt, to taste
  • 1 pound ditaloni or tubetti
  • Freshly ground pepper, to taste
  • 1/4 cup roasted and ground blanched almonds
  • 1/4 cup ground blanched pistachios
Directions

Pass the ricotta through a fine mesh sieve and salt lightly. Check the taste. Bring a large pot of water to a roiling boil, salt abundantly, and add the pasta. Drain when al dente, saving 1/4 cup of the cooking water. Stir the water into the ricotta until well blended. 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.


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