Pasta of your choice. In this photo I've used Papparadelle. Cook as per pack minus 1 min. Save some of the pasta water.
For the sauce
80g shelled pistachio nuts
200g ricotta cheese
Handful of fresh basil leaves, torn
2 tbsp olive oil
50g grated parmesan
For the toppings
A few sprigs of fresh basil
3 rashers of streaky bacon
20g of pistachios, partly crushed into crumbs.
METHOD
Put the pistachios (80g) in a blender and blend to a rough powder Then add the ricotta, the torn basil and the oil. Blend to a paste. Remove to a small bowl, add the parmesan, mix and set aside.
While cooking the pasta, fry the bacon in a large frying pan until partly crispy. Remove from the pan and chop into small pieces.
In the same pan add the sauce and a cup of pasta water (adjust per your liking). When hot, add in the cooked pasta and stir to combine, cooking for 1 min.
Divide into bowls and top with a sprinkle of pistachio crumbs, a few bacon bits and a sprig of basil.
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