Lemon Spaghetti with Whipped Pistachio Ricotta

Ingredients

• 2 Basil (fresh bunches)
• 1½ cups Pistachios (1 cup for whipped ricotta; 1/2 cup chopped for crumble; shelled and unsalted)
• 4 Lemon (1 zested and juiced for ricotta; 1 zested for crumble; 2 zested and juiced for pasta)
• 1 tbsp Table Salt (for ricotta; plus more for pasta water)
• 1 tbsp Black Pepper (freshly cracked; for ricotta)
• 1 tbsp Olive Oil (extra virgin)
• 16 oz Ricotta (whole milk)
• 1 cup Parmesan (grated; plus extra for serving)
• 10 tbsp Butter (2 tbsp for crumble; 8 tbsp (1 stick) for pasta; salted)
• ½ cup Panko (breadcrumbs)
• ½ tsp Sea Salt (flaky; for crumble)
• 1 lb Spaghetti
• 1 Shallot (finely diced)

Instructions

1. 1

   Make the whipped pistachio ricotta: In a blender or food processor, combine 2 bunches of fresh basil, 1 cup of pistachios, the zest and juice of 1 lemon, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon olive oil, 16 oz ricotta, and 1 cup grated parmesan. Blend until completely smooth and creamy.

2. 2

   Prepare the pistachio breadcrumb crumble: Melt 2 tablespoons of butter in a skillet over medium heat. Add 1/2 cup of chopped pistachios and the panko breadcrumbs. Toast, stirring frequently, until the crumbs are golden brown. Remove from heat and stir in 1/2 teaspoon flaky sea salt and the zest of 1 lemon. Set aside.

3. 3

   Cook the spaghetti in a large pot of boiling salted water according to the package instructions. Just before draining, reserve 1/2 cup of the starchy pasta water.

4. 4

   While the pasta cooks, melt the remaining 8 tablespoons of butter in a large pan over medium heat. Add the finely diced shallot and sauté until softened and translucent.

5. 5

   Add the cooked spaghetti to the pan with the shallots and butter. Pour in the reserved pasta water and the zest and juice of 2 lemons. Toss the pasta vigorously with tongs until the liquid has emulsified into a glossy sauce that coats the noodles.

6. 6

   To plate, spread a generous base of the whipped pistachio ricotta on a plate. Twirl the lemon butter spaghetti on top. Finish with a sprinkle of the pistachio breadcrumb crumble and additional grated parmesan cheese.