Pasta Anto-Te

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 cup/228 g, finely grated Parmigiano cheese, plus extra for sprinkling
  • 1/2 cup/117 ml milk
  • 1 tablespoon/14 g unsalted butter
  • 12 ounces/362 g fresh tagliolini pasta
  • 4 tablespoons/59 ml extra-virgin olive oil
  • 3 tablespoons/44 ml rosewater
  • 1/2 cup/114 g pistachios, shelled and chopped
  • 3 1/2 ounces/100 g fresh sheep's milk ricotta cheese
  • Sprinkle saffron
  • Salt
  • Bunch fresh flat-leaf parsley, chopped
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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.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on March 01, 2013

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    Wow, looks very different and tasty. A must try.

    people found this review Helpful.
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  • on January 26, 2012

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    I watched David cook this on his show as well and it looked interesting and unusual. It was really tasty and added a new twist to the usual pasta dish. It's a keeper for sure!

    people found this review Helpful.
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  • on January 17, 2012

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    I saw this recipe being prepared on David's show and decided to try it. All the ingredients were familiar to me except for the rose water, which I found in a local Mediterranean market. Last night, I made this for dinner and it is definitely a keeper. I can still taste the wonderful flavors, and the rose water is an essential ingredient.

    people found this review Helpful.
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