Ricotta e Pistachio Pasta

Ingredients

• 400g pasta
• 200g Guanciale
• 400 g fresh Ricotta
• 200 g Pistachios
• 1tbs extra virgin Olive Oil
• 50 g Parmigiano cheese
• 3 Cloves Garlic
• 2 cups Basil Leaves
• 1 tsp Salt
• 1 Lemon Juice
• salt for pasta and to taste
• ground black pepper to taste

Method

1. 1

   In a food processor, blend the pistachios, olive oil, Parmigiano cheese, garlic cloves, basil leaves, 1 tsp salt, and lemon juice until smooth to create the pistachio pesto.

2. 2

   Chop the guanciale and fry it in a pan over medium heat until crisp, then set aside.

3. 3

   Cook the pasta in a large pot of salted boiling water until al dente, reserving a small amount of the pasta water before draining.

4. 4

   In a large mixing bowl or skillet, combine the fresh ricotta with the pistachio pesto and a splash of reserved pasta water to create a creamy sauce.

5. 5

   Add the cooked pasta and crispy guanciale to the sauce and toss thoroughly until well coated.

6. 6

   Season with additional salt and ground black pepper to taste, and serve.