Spaghetti with Creamy Ricotta Pistachios & Cherry Tomatoes
Spaghetti with creamy ricotta, pistachios, and cherry tomatoes is a rich, nutty, and savory pasta dish with vibrant flavors.
- 350g/12.3oz Spaghetti
- 150g/5.3oz Ricotta
- 15 Fresh Basil leaves
- 40g/1.41oz Pistachios
- 40g/1.41oz Parmesan cheese
- 40ml Extra Virgin Olive Oil
- 2 Garlic Cloves cut in half
- 150g/5.3oz Cherry Tomatoes, halved
- Salt & pepper
- Extra crushed Pistachios
- Extra chopped Fresh Basil
In a bowl combine the ricotta, basil, pistachios, parmesan, oil, salt and 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 some cooking water. (when mixing in a paste sauce I like the break the spaghetti in half, 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!