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 pepper
¼ cup pistachio oil
¼ cup pumpkin seed oil
Spaghetti:
1 lb.spaghetti
½ cup pasta water
4 Tbsp. fresh-grated Parmesan cheese
For mint ricotta: In a bowl, mix ricotta, salt, pepper and mint together. Set aside.
For pistachio pesto: Blanch arugula and parsley in boiling water for twenty seconds. Immediately shock in an ice bath. Once cold, squeeze off excess water from parsley and arugula. Place blanched herbs in a food processor along with parmesan, pistachios, kosher salt, pepper and pistachio oil. Process mixture until broken up and chunky. Remove from processor and mix in pumpkin seed oil by hand. Reserve for later.
For spaghetti: Cook spaghetti for 8 to 10 minutes in boiling salted water. Transport pasta to a sauté pan, along with ½ cup of pasta water and mix in pesto. Cook for 20 seconds.
To serve: Divide mint ricotta into 4 portions and place in the bottom of pasta bowls. Place pasta on top and garnish with freshly grated parmesan cheese.
