Blueberry Pasta Fritta with Raspberry Mascarpone and Crushed Pistachio

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Prep Time1 hr 30 min

Sweet and savory notes of berries and pistachios help create this beautiful homemade pasta dish. Blueberry and lemon elevate the flavor in the pasta fritta nests, which are topped with a delicious raspberry mascarpone.

Blueberry Pasta Fritta with Raspberry Mascarpone and Crushed Pistachio


  • 1 cup of California Giant blueberries
  • 1 cup of California Giant raspberries
  • 4 large eggs
  • 2 ½ cups semolina flour
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 5 tbsp granulated sugar
  • 3 tbsp lemon juice
  • 1/4 tsp cinnamon
  • 1/4 cup vegetable oil
  • 1 tsp orange blossom water
  • 1 tsp orange zest
  • 4 tbsps honey
  • 2 cups mascarpone
  • 1/4 cup shelled pistachios


      • In a sauce pan, add blueberries, 2 tablespoons of granulated sugar, 3 tablespoons of lemon juice and ¼ tsp of cinnamon.
      • Let mixture cook on low heat, stirring every so often for 10 mins.
      • Reserve mixture and let cool.
      • In a kitchen aid mixing bowl, add 2 large eggs beaten to blend, 1 tablespoon olive oil, 1 teaspoon kosher salt and the cooled berry sauce.
      • Mix these ingredients thoroughly then slowly add in 2 ½ cups of semolina flour.
      • Mix by hand adding one cup of semolina flour at a time until the dough forms.
      • Attach the bowl to the mixer and knead with a dough hook for 10 mins on 10 speed.
      • Wrap the dough in plastic and let sit at room temperature for 30 mins.
      • Roll the dough into .88mm rectangular sheets about 12 inches in length.
      • Cut the dough into angel hair strips dusting with semolina flour so they don’t stick together.
      • In a stock pot, add salted water and bring to a boil.
      • Cook pasta al dente, drain pasta and twirl into nests.
      • Place cooked pasta nests in the refrigerator to cool.
      • In a sauté pan, add 4 tablespoons of honey, 1 teaspoon of orange blossom water, and ½ teaspoon of orange zest.
      • Bring orange honey mixture to a simmer then reserve.
      • In the kitchen aid mixer add 2 cups of mascarpone, 1 cup of raspberries, and 3 tablespoons of sugar.
      • Mix on 10 speed until fully incorporated, about 5 mins.
      • Crush ¼ cup of shelled pistachios and reserve.
      • In a medium sauté pan, add vegetable oil and bring to medium high heat.
      • Sear pasta nest on both sides until crispy then drain in paper towel to remove excess oil.
      • Plate by adding a spoon pull of raspberry mascarpone to the plate followed by two blueberry pasta Fritta nests, glaze the nests with orange zest honey, then top with a quenelle of raspberry mascarpone, lastly add a garnish of crushed pistachio and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!