Lemony Ricotta Alfredo with Pistachio Gremolata

Lemony Ricotta Alfredo with Pistachio Gremolata

• 4 cloves minced garlic
• 1/4 cup chopped (toasted pistachios)
• 1/2 cup chopped fresh parsley
• 1 lemon (juice + zest)
• 1 lb pasta of choice
• 1 17 oz jar Bertolli d’Italia Alfredo sauce
• 16 oz whole milk ricotta

1. Make the gremolata. To a small bowl, add the lemon zest, minced garlic, and chopped pistachios and parsley and mix to combine.
2. Cook the pasta. Bring a large pot of water to a boil and liberally salt. Cook the pasta till al dente, then reserve some starchy pasta water and drain.
3. While the pasta cooks, make the sauce. To a large saute pan, add the alfredo sauce and bring to a simmer, then whisk in the ricotta and lemon juice. Season with salt to taste.
4. Finish and serve. Add the al dente pasta to the sauce with a splash of pasta water and toss to coat. Serve immediately with a healthy sprinkling of pistachio gremolata and enjoy!

• For extra protein, serve with chicken or shrimp, or blend ½ cup of unflavored, unsweetened collagen peptides into the alfredo before adding to the pot! 

Micronutrient Heroes

Selenium, Vitamin K, Vitamin B1, Folate, Phosphorus

Main CourseItalian