Bring a large pan of lightly salted water to the boil over a medium heat. Add the past and cook for about 8-10 minutes until al dente.
Drain the pasta, return to the pan and toss with the butter and parsley. Keep warm.
To make the sauce mix the almonds, ricotta, nutmeg, cinnamon and creme fraiche together in a small pan over a low heat. Stir until it forms a thick paste. Gradually stir in the oil. Then slowly pour in the stock until smooth. Season to taste.
Transfer the pasta to a large, warmed serving dish, pour the sauce over it and toss together well with 2 forks. Sprinkle over the pine kernels, garnish with a parsley sprig and serve.