Monday, May 7, 2012

Wholemeal spaghetti with ricotta and pine nut sauce




I am trying to eat more wholemeal pasta, something that I am not really used to. But for some reason I like wholemeal spaghetti, as long as they have a rich creamy sauce, like this one!

Toast a handful of pine nuts in a frying pan until they start to get brown and oily. Using a mortar and pestle mush half of them with a clove of garlic (peeled), a few leaves of basil (not too many, this is not a Genovese pesto) and then thin everything down with extra virgin olive oil. Add a few tbsp of ricotta and adjust with salt and pepper to taste.

Cook the wholemeal spaghetti al dente, then thin the ricotta sauce with a little hot water from the spaghetti pot. Drain the spaghetti and mix in the sauce. Top with the remaining pine nuts, and with some parmesan cheese, if you like. 

For a vegan version instead of ricotta you could add some soft tofu: the pine nuts, basil, olive oil and garlic should be able to flavor the tofu sufficiently (unless you are one of those crafty people who can make vegan soy ricotta, and then you are set!). 




 Photos and Recipes by Alessandra Zecchini ©

19 comments:

  1. I like wholemeal spaghetti depending on the brand. Some brands aren't very nice whereas others taste like regular spaghetti!

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    1. I used the Barilla brand (not that there is so much choice in NZ) but it was really good, better than I expected. I have already bought their wholemeal spaghetti, and used then, again. Now I have to find the courage to move to the penne, but I need a sauce that will like!

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  2. Simple pasta sauces are the best, I'm not a big fan of wholemeal pasta though but perhaps I should try some other brands like Lorraine suggests or make my own

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    1. Yep, wholemeal home made tagliatelle are great!

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  3. Una bella ricetta ... Un saluto dai viaggiatori golosi ...

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  4. a ma sei fantastica!! la versione vegan la farò con....la ricotta vegan!! è molto più buona del tofu :))

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    1. Infatti immagino che tu sia una di quelle che sa fare la ricotta vegan :-), ma se trovi il tofu soffice giapponese viene benissimo perché e proprio come una crema! Purtroppo non ho idea se ci sia in Italia o meno...

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  5. Deliziosa!! Proprio una bellissima proposta :-) Baci!

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  6. Bello questo tuo "non-pesto"...mi fa proprio gola!!! :)

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  7. Delicious looking as usual!! And loving your different versions!! Have a great day!!

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  8. io proverei la versione vegan..perhè già la foto mi ha fatto venire una fame :)

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    1. Ed immagino che tu sappia fare la ricotta vegan :-).

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  9. This sounds delicious. I find it difficult to make the transition to wholemeal pasta. Perhaps this recipe would change my mind. I hope you have a great day. Blessings...Mary

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  10. I know Mary, but I think that in the US you can find Barilla, try the wholesale spaghetti and you will be surprised. I was!

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  11. Ciao Alessandra, grazie per la tua visita. Ti ho inviato una mail. (E approvo decisamente la tua ricetta. Il mix di texture: il "ruvido" della pasta integrale con il "setoso" della ricotta, è assolutamente fantastico).

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  12. Grazie, ricevuta la mail. Oggi ho comprato altra ricotta perché voglio rifarla subito (finche' ho i pinoli!)!!!

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  13. This is my kind of pasta!Simply delicious!!!Un bacione!

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  14. My kind of pasta, make something very similar all the time, I add a little lemon zest & chilli,,,so quick & easy & I just love it.

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