Rigatoni with pistachio, ricotta and herb pesto from Milk Street Noodles: Secrets to the World’s Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen (page 93) by Christopher Kimball

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Notes about this recipe

  • Orleams on March 16, 2026

    Good but not exciting.

  • dbuhler on January 15, 2025

    This was okay for me. I really liked how creamy the sauce was, but the flavor didn't wow me. I used salted pistachios and it wasn't too salty.

  • NicoleBrown on August 02, 2024

    This was so delicious! Even 2 out of my 3 kids enjoyed it (can’t win ‘em all). Used basil & chives from our garden for the pesto! Will make again.

  • Lottabooks on May 06, 2023

    This was very good! Made 1/2 recipe and it was plenty for two of us with a side salad. Be sure to warm the pasta bowls (oven or with extra pasta water). Couldn't find raw pistachios - roasted and salted were just fine. The sauce seemed too thin when added to blender, but once added to the pasta, it seemed to thicken up and needed a bit more pasta water. Be sure to reserve enough. Grated a little extra parm for serving. Mine was a lot greener than the photo, probably because I used extra basil. This was a good use of artisan ricotta (had some leftover from the Frittata in I Dream of Dinner).

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