How to prepare delicious pasta with pesto

Step 1 : The basil leaves should be carefully washed and dried to maintain their freshness.

Step 2 : The cherry tomatoes are gently rinsed and halved.

Step 3 : Approximately 10 grams of pistachios are chopped with a knife and set aside for garnishing at the end.

Step 4 : In a food processor, place the basil leaves, one gram of salt, 40 grams of pistachios, one peeled garlic clove, grated cheese, and 40 centimeters of olive oil.

Step 5 : Blend for a few seconds until a grainy mixture forms.

Step 6 : Then, add the ricotta and blend again until the mixture is homogeneous.

Step 7 : The sauce can be stored in the refrigerator until ready to use.

Step 8 : Meanwhile, fill a pot with plenty of water and bring it to a boil.

Step 9 : When the water is nearly boiling, add a pinch of salt.

Step 10 : Add the spaghetti and cook only half the recommended time on the package to keep it al dente.

Step 11 : In a large skillet, heat about 15 grams of oil, then add the cherry tomatoes.

Step 12 : Cook over medium-high heat for about three minutes, until they start releasing juice and soften slightly.

Step 13 : Once the pasta is cooked, drain it and add directly to the skillet with the tomatoes, without discarding the cooking water.

Step 14 : Gently stir to combine.

Step 15 : Add the desired amount of pesto and mix well to coat the pasta evenly.

Step 16 : Next, add a spoonful of the pasta cooking water, stirring almost constantly to create a creamy sauce with an intense flavor background.

Step 17 : Gradually add more cooking water as needed until the desired consistency is achieved.

Step 18 : Plate the dishes, distributing the sauce evenly on each portion, ensuring that the last serving is especially flavorful.

Step 19 : For decoration, sprinkle the dishes with chopped pistachios.

Step 20 : Serve freshly made, still very hot, to enjoy all its creaminess and flavor.