For basil ricotta:
3/4 cup fresh ricotta
Pinch of roasted garlic sea salt
Pinch of fresh ground pepper
3-4 basil leaves, chopped into bits
For pistachio sauce:
1/2 medium white or yellow onion, chopped
3 Tbs. Pistachio Cream
2 Tbs. Coratina Extra Virgin Olive oil (plus a little extra) (Use a medium-robust intensity for the sauce; remember you want flavor!)
1/2 – 3/4 cup heavy cream (according to taste)
pinch of crushed red pepper
pinch of roasted garlic sea salt
fresh ground black pepper
1 pound Spaghetti
1/2 cup Pasta water
4 tablespoons Fresh grated parmesan cheese
In a bowl, mix ricotta, salt, pepper and basil together. Set aside.
2. For pistachio sauce:
While pasta is cooking, begin sauce: heat olive oil in a medium saute pan, add onion and cook until translucent but not browned. Add pistachio cream and more olive oil to mix well until uniformed. Add cream, stir until heated through, then remove from heat. Add a pinch of crushed red pepper, black pepper and plenty of salt to taste.
3. For spaghetti:
Cook spaghetti for 8 to 10 minutes in boiling salted water. Transport pasta to a sauté pan, along with 1/2 cup of pasta water and mix in pesto.Cook for 20 seconds.
4. Place pasta into bowls and add ricotta and then pistachio cream on top! Garnish with fresh basil and freshly grated parmesan cheese!