Spaghetti with ricotta, basil and pistachio cream

(recipe from Carmine - Rome)

 

Blend ricotta with basil, pistachios, 50 ml. oil, a pinch of salt and pepper until you get a velvety cream.

Pour 2 tablespoons of extra virgin olive oil, garlic, tomatoes, salt and pepper until the tomatoes drip out without crushing them (do not have to make a sauce).

Cook spaghetti in abundant salt water drain while retaining some cooking water. Pour spaghetti into the frying pan, combine the ricotta cream and mix with cooking water, enough. Apply and decorate with tomatoes, chopped pistachios and some basil leaves.

(you may want to take a shortcut: with ricotta and pistachios, combine a couple tablespoons of Genoese pesto basil)

  for 4 people

 

RICOTTA gr. 200
BASIL leaves 15/20
PISTACHIOS tablespoons 4
EXTRA OLIVE OIL ml. 60
GARLIC clove 1
TOMATOES  gr. 200
SALT and PEPPER enough