Pasta w/Radicchio & Ricotta

Ayurveda frowns on the consumption of hard cheeses. However, it approves of soft cheese. Paneer, Ricotta, Goat cheese, Cottage cheese etc. The effect of ricotta on the Doshas is slightly sweet, not very heavy. Vata reducing. neutral for Pitta and Kapha.

Radicchio is a bitter vegetable and part of the chicory family rich in vitamin K, a good source of dietary fiber, and full of antioxidants. The quality of Radicchio is cold and light and pacifies both Pitta and Kapha but may aggravate Vata in large quantities. It is not to be confused with red cabbage that is a cruciferous vegetable. The pasta recipes that follows balances the tastes and effects.

4 servings

300 grams Jumbo Pasta Shells

200 grams Ricotta Cheese

2 heads Radicchio (Early red from Treviso ideally)

2 Spring Onions

1 Handfuls Pistachios (roughly chopped)

2 tbspsExtra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

Directions

Wash the radicchio and cut it into strips. Peel the spring onions, wash them and cut them into thin slices.

Now brown the spring onions in a pot with two tablespoons of olive oil and add the radicchio. Adjust the salt, supplement with a little water (if necessary) and let it wilt gently for a few minutes. Meanwhile, put the pasta to cook in plenty of salted water.

When the radicchio and spring onions are cooked, add the ricotta and a little of the pasta cooking water. Drain the pasta al dente and toss in the sauce. Stir carefully so that it is tossed to perfection. Serve on a plate and garnish with the pistachio granules. Serve piping hot and enjoy.