Lemon Ricotta Pasta with Roasted Cauliflower, Pistachios and Parmesan
This take on traditional “Pasta al Limone” features paccheri, a large tubular pasta that quickly takes to holding on to a lemony ricotta cream sauce. Add in roasted cauliflower, pistachios and Parmesan – all impart a nuttiness that balances the brightness of fresh lemon.
Equipment
- baking sheet
- large pot
- large skillet
Ingredients
- ⅔ cup extra-virgin olive oil divided
- 1 medium head of cauliflower cut into florets
- 4 quarts water
- 2 tablespoons plus ¾ teaspoons salt
- 1 pound dried large tubular pasta such a paccheri
- ½ cup fresh lemon juice divided (about 3 lemons)
- 2 medium shallots minced (about ⅓ – ½ cup)
- 1-½ tablespoons lemon zest
- 2 teaspoons honey
- 1 cup heavy cream
- ¾ cup fresh ricotta
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper for garnish
- ¾ cup grated Parmesan cheese about 3 ounces
- ½ cup coarsely chopped pistachios
- ⅓ cup chopped fresh basil divided
Instructions
- Preheat oven to 400°F. Toss cauliflower with 2 tablespoons of olive oil and arrange on a parchment rimmed baking sheet. Bake for 25 – 30 minutes, stirring a few times, until lightly browned. Reserve.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions for al dente, reserving ½ cup of the pasta water. While drained pasta is still warm, whisk together ¼ cup olive oil and ¼ cup lemon juice and toss with the warm pasta.
- While cauliflower is roasting, heat remaining olive oil in a large skillet over medium heat. Add shallots, sauteing until just beginning to soften, about 3 minutes. Whisk in lemon zest and honey, whisking constantly and continue cooking for 2 minutes.
- Whisk in cream and remaining ¼ cup lemon juice and simmer for 6 minutes until slightly reduced. Remove from heat and whisk in ricotta, parmesan and salt and pepper to taste.
- Add reserved pasta water in ¼ cup increments to thin sauce if needed.
- Transfer pasta to a large bowl. Add reserved cauliflower, pistachios and half of the basil and stir combine. Stir in lemon ricotta sauce, turning pasta until evenly coated.
- Serve in a large bowl or on a large platter. Garnish with remaining basil.