Spaghetti With Ricotta Cheese Sauce
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 350 g dried spaghetti
- 3 tablespoons butter
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon pine nuts
- salt and pepper
- 1 sprig fresh flat-leaf parsley, to garnish
- 115 g freshly ground almonds
- 115 g ricotta cheese
- 1 pinch of freshly ground nutmeg
- 1 pinch ground cinnamon
- 150 ml creme fraiche
- 2 tablespoons olive oil
- 125 ml hot chicken stock
directions
- 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.
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