Persimmon & Ricotta Pasta
Persimmon & Ricotta Pasta
Option to be Vegan; serving size two bowls
If you’ve never had a fruit enter your pasta plate, you truly are missing out! I love adding peaches, persimmons, and butternut squash to my dishes for a touch of sweetness that balances the salt from the inevitable load of ricotta or parmesan I’ll be dousing on my plate. Nervous to try something different? I recommend going slowly, get yourself a mandolin and thinly slice some fruit to start, trust me you won’t regret it!
Ingredients:
1/2 cup of local ricotta cheese
For vegan use Kitehill vegan Ricotta as a delicious substitute
1/2 fresh persimmon
1 tablespoon of olive oil
2 cups of freshly made pasta
1 tablespoon of sea salt
Sprinkle of pepper
Handful of parsley leaves
Chopped pistachios
How to:
Heat water to a boil, with 1 tablespoon of salt, and cook pasta until al dente (usually around 7 minutes depending on pasta)
Reserve two tablespoons of pasta water
Place chopped pistachios on baking sheet and in the oven until lightly fragrant
Use a mandolin to slice persimmon into thin pieces, if you don’t have a mandolin try a cheese grater!
Add olive oil to the cooked pasta with 1 tablespoon of ricotta and mix until pasta is lightly coated
I prefer to use some red pepper infused olive oil for an added spice component
Spread a thin layer of the excess ricotta onto plates
Layer on persimmon, pistachios, & pasta
Finally add parsley and top with sea salt, pepper & olive oil
Voila!
Want a bit of an edge to a classic pasta dish? Throw some fruit on it!