Creamy Pesto Pasta without Cream
in boiling water until al dente.
and reserve cup of pasta water.
Toast pine nuts
in a small pan over medium heat.
ricotta, pesto, lemon zest, and pinch of salt.
Add pasta and pasta water
1/4 cup at a time then toss until it has a creamy consistency.
Serve and top bowls with Parmigiano-Reggiano, basil, and pine nuts.
Uni Cacio e Pepe
Spicy Ahi Poke
Broiled salmon collars
About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.