Saffron Lemon Gemelli with Charred Brussels, Pistachio & Whipped Ricotta
Bright, nutty spring pasta with creamy, golden Mediterranean flair.
Daily recipe · April 02, 2026
A little about this dish
This spring-ready pasta leans Mediterranean without falling into the usual tomato-and-olive routine. Shaved and charred Brussels sprouts bring sweet nuttiness, while saffron, lemon, pistachios, and mint make the dish feel bright, layered, and a little luxurious. A spoonful of creamy ricotta melts into the glossy pasta sauce for richness, and golden raisins add tiny bursts of sweetness that play beautifully against chili and citrus.
Ingredients (for 2)
- Brussels sprouts — 8.8 oz — trimmed and very thinly shaved
- Gemelli or casarecce pasta — 6.3 oz
- Whole-milk ricotta — 4.2 oz — divided
- Pistachios — 1.2 oz — toasted and roughly chopped
- Golden raisins — 0.9 oz
- Shallot — 1 small — finely sliced
- Garlic — 2 cloves — thinly sliced
- Lemon — 1 — zest finely grated and 2 tbsp juice reserved
- Fresh mint — 2 tbsp — torn
- Fresh parsley — 2 tbsp — roughly chopped
- Saffron — 1 generous pinch — bloomed in 2 tbsp hot water
- Aleppo pepper or mild chili flakes — 1/2 tsp — plus more to finish
- Parmigiano-reggiano — 0.9 oz — finely grated
- Extra-virgin olive oil — 3 tbsp — plus more for drizzling
- Salt — to taste
- Black pepper — to taste
Preparation
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Step 1 — 💧🫕🟡Bring a large pot of well-salted water to a boil. Soak the golden raisins in hot water for 5 minutes, then drain. Bloom the saffron in 2 tablespoons hot water.
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Step 2 — 🥣🍋☁️Whip 80 g of the whole-milk ricotta with 1 tablespoon lemon juice, a pinch of salt, black pepper, and 1 teaspoon extra-virgin olive oil until smooth and airy. Set aside for serving.
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Step 3 — 🥬🔥🍳Heat a large skillet over medium-high heat with 1 1/2 tablespoons olive oil. Add the shaved Brussels sprouts in an even layer and cook without moving for 1 to 2 minutes. Toss and cook 2 to 3 minutes more until browned and just tender. Season lightly with salt and set aside one-quarter of the crispiest sprouts for garnish.
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Step 4 — 🧅🧄🌶️Lower the heat to medium. Add the remaining 1 1/2 tablespoons olive oil, then cook the sliced shallot for 2 minutes until soft. Add the sliced garlic and Aleppo pepper and cook for 30 seconds until fragrant.
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Step 5 — 🍝💦⏲️Cook the gemelli or casarecce pasta until just shy of al dente according to the package directions. Reserve at least 1 cup of pasta water, then drain.
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Step 6 — 🧀🍋✨Add the drained raisins, saffron water, lemon zest, and 1/2 cup pasta water to the skillet. Stir in the pasta, remaining ricotta, and Parmigiano-Reggiano. Toss over low heat until glossy and lightly creamy, adding more pasta water as needed.
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Step 7 — 🌿🥜🥄Fold in most of the charred Brussels sprouts, half the toasted pistachios, the parsley, and half the mint. Taste and adjust with salt, black pepper, and the remaining lemon juice if needed.
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Step 8 — 🍽️🌱🫒Twirl the pasta into warm bowls. Top with the reserved crispy Brussels sprouts, dollops of whipped ricotta, remaining pistachios, extra mint, more lemon zest, a pinch of chili flakes, and a drizzle of extra-virgin olive oil.
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Step 9 — 😋🔥🍝Serve immediately while hot, creamy, and glossy.
A final fox tip
If you want to make it even more striking, use mafaldine or riccioli for extra texture and drama in photos. For a deeper Mediterranean twist, add a few torn oil-packed artichoke hearts at the end. To make it vegan, swap in a thick almond-based ricotta and skip the Parmigiano. Kids can help tear herbs, zest the lemon, and scatter the toppings for the final flourish.