Spaghetti with pistachio sauce and salt ricotta
For 4 people
400 g of noodles;
400 g of pistachios;
100 g butter;
50 g of grated ricotta salata;
extra virgin olive oil
1/2 glass of brandy
Crush with a mortar reducing the pistachio nuts into small pieces. In a frying pan, soften the shallots in the butter and a little oil. Once cooked, add the pistachios and cook for 2 minutes. Deglaze with the brandy and let it evaporate.
Meanwhile, cook the pasta once cooked, add it to the sauce of pistachios until it will not mixed with the mixture.
Serve with a sprinkling of pistachios and ricotta salata.