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. 1/2 cup of local ricotta cheese

    1. For vegan use Kitehill vegan Ricotta as a delicious substitute

  2. 1/2 fresh persimmon

  3. 1 tablespoon of olive oil

  4. 2 cups of freshly made pasta

  5. 1 tablespoon of sea salt

  6. Sprinkle of pepper

  7. Handful of parsley leaves

  8. Chopped pistachios

How to:

  1. Heat water to a boil, with 1 tablespoon of salt, and cook pasta until al dente (usually around 7 minutes depending on pasta)

  2. Reserve two tablespoons of pasta water

  3. Place chopped pistachios on baking sheet and in the oven until lightly fragrant

  4. Use a mandolin to slice persimmon into thin pieces, if you don’t have a mandolin try a cheese grater!

  5. Add olive oil to the cooked pasta with 1 tablespoon of ricotta and mix until pasta is lightly coated

    1. I prefer to use some red pepper infused olive oil for an added spice component

  6. Spread a thin layer of the excess ricotta onto plates

  7. Layer on persimmon, pistachios, & pasta

  8. Finally add parsley and top with sea salt, pepper & olive oil

  9. Voila!

Want a bit of an edge to a classic pasta dish? Throw some fruit on it!