12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1

Peppery arugula wilts slightly when tossed with the warm pasta. Other tender greens like spinach and baby kale would be equally delicious.

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Ingredients

Directions

  • In a pot cook pasta according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot.

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  • Meanwhile, in a large skillet heat oil 2 minutes over medium-high heat. Add pistachios and garlic; cook 2 minutes or until lightly toasted. Stir ricotta, salt, and 1/2 cup pasta water into skillet until smooth and heated through. Transfer sauce to pot; stir in Parmesan. Add remaining pasta water; toss pasta until sauce is creamy. Gently toss in arugula. Top with black pepper and additional pistachios.

Nutrition Facts

566 calories, (9 g saturated fat, 5 g polyunsaturated fat, 14 g monounsaturated fat), 40 mg cholesterol, 493 mg sodium, 54 g carbohydrates, 5 g fiber, 4 g sugar, 23 g protein.

Reviews (2)

Most helpful positive review

Rating: 5 stars
04/06/2017
Great Simple Recipe

Most helpful critical review

Rating: 4 stars
02/28/2017
Great creamy pasta recipe. Super easy. Arugula adds a peppery touch to the mild garlic flavor.
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
Rating: 5 stars
04/06/2017
Great Simple Recipe
Rating: 4 stars
02/28/2017
Great creamy pasta recipe. Super easy. Arugula adds a peppery touch to the mild garlic flavor.