Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Parboil two thirds of the pistachios, discarding any papery skin. lightly toast and finely crush the remainder. cook the spring onions with the speck in a little butter till soft but not coloured.
Blitz the parboiled nuts with the spring onions, speck and a little of the oil in a food processor, then stir the resulting paste, crushed nuts, parmesan and remainder of the extra-virgin olive into the ricotta.
Cook the pasta and drain, leaving a little of the cooking water in the saucepan. stir in the pistachio sauce and serve with more grated parmesan.