Spaghetti With Pistachio from Bronte Pesto And Mint Ricotta
Spaghetti With Pistachio from Bronte Pesto And Mint Ricotta
Ingredients:
For mint ricotta:
3/4 cup Sheep's milk ricotta
Pinch of kosher salt
Pinch of coarse ground pepper
1 Sprig mint, chopped in thin strips
For pistachio pesto:
1/2 Bunch arugula
1/2 Bunch parsley
1/4 cup Grated parmesan cheese
1/2 cup Pistachios, shelled
Pinch of kosher salt
Pinch of ground black pepper
1/4 cup Pistachio oil
1/4 cup Pumpkin seed oil
For spaghetti:
1 pound Spaghetti
1/2 cup Pasta water
4 tablespoons Fresh grated parmesan cheese