Recipe courtesy of David Rocco
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

To make the sauce: First make a 'Parmigiano cream' by combining Parmigiano cheese, milk, and butter in a stainless steel bowl. Rest a bowl over a pot of simmering water. Stir until creamy and uniform and set aside. Cook the tagliolini in a pot of boiling salted water. Stir to prevent the pasta from sticking together. While the pasta is cooking (fresh pasta takes very little time to cook), place olive oil and rosewater in a saucepan over low heat. Add the chopped pistachios, ricotta and saffron. Mix thoroughly. 

Drain the pasta approximately 2 minutes before the 'al dente' stage, reserving some of the pasta water. Add the pasta and the reserved pasta water to the saucepan. Mix well. Then add the Parmigiano cream, salt, to taste and stir thoroughly. Sprinkle with Parmigiano cheese and parsley. Plate and serve immediately.

IDEAS YOU'LL LOVE

Pasta Puttanesca

Recipe courtesy of Michael Chiarello

Pasta e Fagioli

Recipe courtesy of Valerie Bertinelli

Pasta Puttanesca

Recipe courtesy of Ree Drummond

Shrimp Scampi and Pasta with Herb Breadcrumbs

Recipe courtesy of Valerie Bertinelli

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Pasta Bolognese

Recipe courtesy of Bobby Flay

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta e Fagioli (Beans and Pasta Soup)

Recipe courtesy of David Rosengarten

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking