Category: Mains

Fresh pasta, pistachio cream & ricotta, figs and mortadella

Name: Fresh pasta, pistachio cream & ricotta, figs and mortadella
Prep time: 25 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 400 g of fresh trenettes; 150 g of smooth pistachio cream; 200 g of creamy fresh ricotta cheese; 1 pinch of salt and freshly cracked black pepper; 150 g of high-quality sliced mortadella; 4 ripe fresh figs; 2 tbsp of wildflower honey; 40 g of shelled pistachios roughly chopped; 50 g of pecorino pepato freshly grated; 1 ladle of starchy pasta cooking water

Fresh trenettes coated in a creamy pistachio & ricotta cream, accompanied by delicious mortadella, honey-roasted figs, and sprinkled with crushed pistachios, all enhanced with pecorino pepato. Nutritiously speaking, this dish, while indulgent, provides beneficial fats for the cardiovascular system as well as fiber and antioxidants thanks to the pistachio, while the ricotta and pecorino supply quality proteins and calcium essential to the body. The combination of fresh figs and honey guarantees a supply of natural energy, potassium, and fiber conducive to good digestion, complemented by the proteins and iron of the mortadella to make this meal a moment as savory as it is complete.

Serves

Prep

25 min

Cook

15 min

Fresh pasta, pistachio cream & ricotta, figs and mortadella

The full card — timings, equipment, make-ahead and Mona’s notes — is part of the club

Method

5 steps

Roasting the Figs: Preheat your oven to 200 °C and line a baking sheet with parchment paper. Arrange the fig halves on the baking sheet, drizzle them evenly with wildflower honey, and scatter half of the chopped pistachios over them. Roast for 12 to 15 minutes until tender and caramelized, then remove and set aside.

4 steps

The rest of the method — and the timings, the photographs and cook mode — are part of the Mona Spice Club.

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Pictures

1 photo

Fresh pasta, pistachio cream & ricotta, figs and mortadella — photo 2