Serves: 2 as main course
FlexiPoints: 7

Suggested wine: What if I would suggest a nice Grillo wine to go along the sicilian pistachio nuts?
Special equipment: none

Difficulty: Easy
Time: 15'

Ingredients:
200g spaghetti
120g ricotta cheese
1.5 tsp pure paste of pistachio nuts from Bronte
Parmesan Cheese
Salt and pepper

Ingredient replacement:
Pure paste of pistachio nuts -> Crushed pistachio nuts (3 tsp)

Ingredient note: The pistachio nuts from Bronte are a DOP product from a little village (Bronte actually) near the Etna volcano in Sicily, which are renown for their much intenser flavor than the Asian ones. I have here use a paste made from only the nuts which exalts the natural intense flavor of this nut.

How-to:
1. Work the ricotta with the paste and abundant pepper till a light green mixture is obtained. Add 1 to 1.5 glasses of the cooking water of the pasta to smoothen the mix till a soft light cream is obtained.
2. Boil the pasta in abundant salted water. Drain and add to the cream. Mix well.
3. Serve with some freshly grated Parmesan cheese on top and more pepper to taste.