Recipe: Ricotta Pistachio Pasta

 I told you a pasta recipe was coming! Yes, I know - I'm a day late... talk to my lame body about why it didn't want to cooperate yesterday! But nevertheless, it's here now!

This pasta recipe is a little bit (or a lot bit) unusual, but so SO tasty! and simple too :) 

How on earth did I come up with the combination? I'm not really sure! I think I must have seen something similar somewhere. It also works with walnuts - and I'm sure other nuts too.  

Now when it comes to dinner recipes, I never measure anything - unlike when baking. So you'll have to bear with me on this one!

Ricotta Pistachio Pasta serves one - but multiply for as many as you like

Gluten free, low fat, vegetarian, wheat free

1 serve of your favourite gluten free pasta (or regular pasta, if gluten isn't an issue)

1/4C low fat ricotta cheese

1-2 tablespoons of pistachios  

Salt and pepper to taste

Optional: garlic salt and/or parmesan cheese to top 

First, cook your pasta as per the instructions on the packet and then drain and rinse. 

In a medium saucepan, add the cooked and drained pasta, ricotta, pistachios and add salt and pepper to taste. 

Turn the heat up to medium, adding a splash of water until the ricotta resembles a sauce.

Stir the pasta until the sauce is thickened and pour into a bowl. 

Serve warm or chill. 

Top with parmesan cheese if using.

Notes: 

• I've never tried this pasta dish with fat free ricotta, but if you like the taste I'm sure it will work.  
• I always use raw pistachios as that's what I prefer and always have available, but roasted and salted pistachios work too.  

 So tell me, what is your favourite pasta dish?