Pasta - Ricotta and Pistachio Pesto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the pesto by blending pistachios, olive oil, garlic, basil, grated parmesan, salt, and black pepper until smooth but slightly textured.

Step 2

Transfer the pesto to a bowl and mix it with the ricotta until creamy and well combined.

Step 3

Cook the pasta in salted boiling water until al dente, then drain, keeping a small amount of pasta water aside.

Step 4

Mix the pasta with the ricotta and pistachio pesto, adding a little pasta water if needed to make the sauce smoother and more creamy.