A Lighter Fettuccine with a Creamy Ricotta Pine Nut Sauce Recipe

Step by Step Method

Step 1

Pine Nuts ... I find for this recipe, it is very important to toast the nuts; it really adds so much additional flavor, and it's easy to do. Add them to a dry pan, and saute on medium heat for 3-4 minutes, stirring often, until you begin to smell them. They go quick, so keep an eye on them. Once they are toasted, set to the side to cool before chopping. You want to keep half of them for the garnish, and kept whole; and, lightly chop the other half for the sauce. I find the easiest way, is to put them in a small ziploc bag, and then use a meat mallet or rolling pin. Use whatever method you like best.

Step 2

Pasta ... I really prefer to use fresh pasta for this dish; but, if it isn't available, you can you your favorite dried pasta. Obviously, fresh pasta cooks much quicker than dry. Cook the pasta according to package directions in plenty of salted water. Then drain, reserving 1 cup of the pasta water. Cover the pasta after draining to keep warm.

Step 3

Sauce ... As the pasta cooks, prepare your sauce. Add the olive oil to a small saute pan (the same pan you used for the nuts), and bring to medium heat. Then, add the shallots and garlic, and saute for 2 minutes until tender. Add the wine, simmer 1 minute, and remove from the heat.

Step 4

Ricotta ... Add the ricotta, parmesan, 1/2 of the basil, the sauteed shallots and garlic, a pinch of both salt and pepper to a food processor and pulse a few times. Add a little of the reserved pasta water, and pulse a few times until you get a creamy sauce.

Step 5

Finish ... Add the sauce to the pasta, along with the chopped pine nuts, and toss to combine. Add a little more of the pasta water to thin out the sauce, until you get the consistency you like. The pasta will really soak up the sauce. Add the remaining basil, tearing it up, and a squeeze of 1 or 2 lemon wedges, another pinch of salt and pepper; and lightly toss. Make sure to taste for seasoning.

Step 6

Serve and ENJOY! ... Garnish with the whole pine nuts, extra lemon wedges; and, parmesan cheese. A great 'Meatless Monday' dish, or a side dish. It's rich because of the pine nuts, but the ricotta really makes this lighter, but still creamy.