Pasta con Pesto di Pistacchi e Ricotta (Pistachio Pesto Pasta)

• 2 tsp Fine sea salt
• 200 g Egg pasta nest
• 60 g Pistachios
• 1 clove Garlic
• 25 g Fresh basil
• 1 medium Lemon
• 150 g Ricotta
• 60 ml Extra virgin olive oil
• 40 g Parmesan
• ½ tsp Black pepper

1. Bring a large pot of water to the boil and season it with the fine sea salt. Add the egg pasta nests and cook until al dente, according to the packet timings. Scoop out about 150 ml of the pasta cooking water, then drain.
2. Meanwhile, add the pistachios, garlic and most of the fresh basil to a food processor, reserving a few small leaves to finish. Finely grate in the lemon zest, then add the ricotta, extra virgin olive oil, black pepper and 2 tbsp of the reserved pasta water. Blitz to a thick, creamy pesto, scraping down the sides as needed.
3. Return the drained pasta to the warm pot and add the pistachio pesto. Toss over low heat for 1 minute, adding a splash more pasta water until the sauce coats the noodles in a glossy layer. Taste and adjust with a little more fine sea salt if needed.
4. Divide between bowls and finish with the parmesan and the reserved basil leaves. Add a final twist of black pepper and serve straight away. If you like, squeeze over a little lemon juice at the table.

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