Spaghetti with Pistachio Pesto and Mint Ricotta

Spaghetti with Pistachio Pesto and Mint Ricotta

From: Chef Todd English. Yield: 4 servings.

Mint Ricotta:
¾ cup sheep's milk ricotta
pinch of kosher salt
pinch of coarse ground pepper
1 sprig mint, chopped in thin strips

Pistachio Pesto:
½ bunch arugula
½ bunch parsley
¼ cup grated Parmesan cheese
½ cup pistachios, shelled
pinch of kosher salt
pinch of ground black peppe

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