• 100g pistachios, unsalted
  • 80g ricotta
  • 75g parmesan, grated
  • 25g smoked speck
  • white part of 4 spring onions, chopped
  • 100ml extra-virgin olive oil
  • for frying butter
  • such as penne short pasta, maccheroni or fusilli 


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.


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