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www.olivemagazine.com
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Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Parboil two thirds of the pistachios, discarding any papery skin. lightly toast and finely crush the remainder. cook the spring onions with the speck in a little butter till soft but not coloured.
Step 2
Blitz the parboiled nuts with the spring onions, speck and a little of the oil in a food processor, then stir the resulting paste, crushed nuts, parmesan and remainder of the extra-virgin olive into the ricotta.
Step 3
Cook the pasta and drain, leaving a little of the cooking water in the saucepan. stir in the pistachio sauce and serve with more grated parmesan.
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