Ingredients:
350g/12.3oz Spaghetti
150g/5.3oz Ricotta
15 Fresh Basil leaves
40g/1.41ozPistachios, crushed
40g/1.41oz Parmesan cheese
50ml Olive Oil
2 Garlic Cloves cut in half
150g/5.3oz Cherry Tomatoes, halved
Salt and pepper
Extra crushed Pistachios
Extra chopped Fresh Basil
Method:
In a bowl combine the ricotta, basil, pistachios, parmesan, oil, salt/pepper. Transfer to a Blender and blend everything to a paste.
Separately fry the tomatoes with the garlic in a drizzle of olive oil for about 3 minutes. Season with salt and pepper.
Cook the spaghetti al dente and save a little cooking water (when mixing in a thick creamy paste sauce like this, I like the break the spaghetti in half, it makes it easier to mix together).
Remove the garlic from the pan, add the cooked spaghetti, stir through then add the pistachio cream and some pasta water to loosen the sauce.
Finally stir in the chopped basil leaves and extra crushed pistachios. Enjoy!
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