Pistachio Pesto Spaghetti With Whipped Ricotta & Red Curranth

Basque Spectrum
by Basque Spectrum
4 people
30 min
Ideal for a quick but fancy dinner date at home or to wow your guests with a vegetarian recipe!

This recipe is all about stepping out of the everyday flavour while keeping it super simple. The pistachio pesto brings that salty flavourful sauce that is essential in any pasta dish, the whipped ricotta adds that creamy texture to the spaghetti, but it’s the acidity of the red current that really rounds up this recipe. If you can’t find red currant wherever you are, you can replace it with some pomegranate seeds, should do the trick too!



Pistachio Pesto Spaghetti With Whipped Ricotta & Red Curranth
Recipe details
  • 4  people
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients
  • 3 garlic cloves, minced or grated
  • 1 tsp dried thyme
  • 150 g ricotta cheese
  • 4 tbsp salted butter
  • 1/2 lemon, seeds removed & sliced
  • 350 g spaghetti
  • salt
  • pepper
  • 70 g pistachios
  • 40 g basil
  • 20 g red currant (or pomegranate seeds)
  • 1 tbsp olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until the spaghetti is al dente.
Meanwhile, set your pan over medium-high heat. Add 1 tablespoon (10 g) of butter and the lemon slices. Sear until the lemon is caramelised, around 2 minutes. Make sure you flip the lemon slices halfway through. Remove the lemon slices from the pan.
Add the lemon slices, ⅔ of the pistachios, the basil and a tbsp of olive oil into your food processor until you have a smooth sauce.
Once your pistachio pesto is ready, wash your food processor and add the ricotta and blend until smooth and creamy. This is your whipped ricotta.
Add the remaining butter, garlic, and thyme to the pan. Season with salt and pepper. Cook for 2 minutes. Remove from the heat and add the pasta and half of the pesto sauce. Stir together.
Plate your pasta, and add the whipped ricotta with a spoon and top up with some pesto sauce. Add the remaining lemon slices and the pistachios (crushed) as a garnish together with some basil leaves.
Tips
  • * Calories set per serving. Total Calories for 4 people =1,655kcal
Basque Spectrum
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