Pistachio Fusilli

A quick and easy first course, tasty and delicate, which combines the flavors of Sicilian cuisine to make the most of the local pistachio.

Ingredients for 4 people:

• 400 g of Evergreen pistachio fusilli
• 300 g of fresh ricotta
• 90 g of Evergreen Pistachio Pesto
• a spoonful of shelled Evergreen Pistachios

Preparation

Cook the fusilli in plenty of salted water for 6 to 8 minutes depending on your preferences.

In the meantime, mix the fresh ricotta and the pistachio pesto.

Grind or crush the shelled pistachios. Drain the pasta leaving a little cooking water. Stir the sauce into the pasta well and garnish with a handful of chopped pistachios.