Serves 2
Gluten free with modifications*
Low Histamine
Vegetarian
150g pasta of choice (dry weight, gluten free if required)
1 tbs butter
1 garlic clove, crushed
1 tsp dried thyme
100g ricotta cheese
2 tbs unsalted pistachios, crushed
salt to taste
black pepper - optional
1. Cook the pasta, making sure to keep 1/2 - 1 cup of the pasta water when draining.
2. Sauté the garlic and thyme in butter for 3 min in a pan.
3. Add the ricotta, breaking apart with a wooden spoon.
4. Stir in the reserved pasta water a tbs at a time until you get the sauce thickness you want.
5. Add drained pasta to pan and stir well through the ricotta sauce.
6. Season as you like, serve into bowls and sprinkle over the pistachios.
Simply swap out the pasta for a gluten free version.
*Also assuming ingredient packet labels have been checked and are gluten free.
Recipe adapted from throughthefibrofog.
