Spaghetti with Creamy Ricotta Pistachios & Cherry Tomatoes

Difficulty: Beginner Prep Time 40 min Total Time 40 mins
Servings: 2
Best Season: Suitable throughout the year



  1. In a bowl combine the ricotta, basil, pistachios, parmesan, oil, salt and pepper.

  2. Transfer to a Blender and blend everything to a paste.

  3. Separately fry the tomatoes with the garlic in a drizzle of olive oil for about 3 minutes. Season with salt and pepper.

  4. Cook the spaghetti al dente and save some cooking water. (when mixing in a paste sauce I like the break the spaghetti in half, makes it easier to mix together)

  5. 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.

  6. Finally stir in the chopped basil leaves and extra crushed pistachios.

  7. Enjoy!