SPAGHETTI RICOTTA PISTACHIOS & CHERRY TOMATOES...🍝🍷 

PISTACHIO ALERT: if you do not have these ingredients, run now to buy them! A first course with bright colors and a crackling flavor! Creamy spaghetti with ricotta and pistachios with fresh cherry tomatoes: the light recipe ready in 5 minutes for a super tasty dinner. Today I propose spaghetti with ricotta cream and pistachios and fresh cherry tomatoes, super delicious and miraculously light as you can use a light ricotta. A simple first course, easy to prepare, but tasty. This is one of the recipes to show off when you have sudden guests or little time. I used egg spaghetti alla chitarra, but of course you can also use simple spaghetti or another type of pasta.

INGREDIENTS

Ricotta 150 g

Basil Leaves 15

Pistachios 40 g

Parmesan 40 g

Extra Virgin Olive Oil 40 ml

Spaghetti 350 g

Garlic 1

Salt to taste

Pepper to taste

Cherry Tomatoes 150 g

METHOD

In a bowl combine the ricotta, basil, pistachios, Parmesan, extra virgin olive oil, salt and pepper to taste. Blend everything. Separately, brown the cherry tomatoes cut in half in a pan for about 3 minutes with a round of extra virgin olive oil and a clove of garlic. Season with salt and black pepper. Meanwhile, cook the spaghetti in boiling salted water. Remove the garlic, add the spaghetti al dente, the ricotta and pistachio cream, and stir in 4/5 basil leaves, chopped pistachios and cooking water to taste. Serve hot!