Method

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander.

Prepare the Sauce:

While the pasta cooks, place the pistachios, ricotta cheese, olive oil, Parmesan cheese, garlic (if using), and lemon juice in a blender or food processor. Blend until you have a smooth sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.

Combine:

In a skillet over low heat, combine the drained pasta and the pistachio sauce. Toss gently to coat the pasta evenly. Add reserved pasta water a little at a time until the sauce clings beautifully to the pasta.

Serve:

Plate the pasta and garnish with fresh herbs, additional Parmesan, and a drizzle of olive oil if desired. Enjoy immediately!

Variations

Vegan Option: Substitute the ricotta cheese with a vegan cream cheese or blended tofu. Use nutritional yeast instead of Parmesan.

Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.

Nut-Free: You can replace pistachios with sunflower seeds or pumpkin seeds for a different flavor.