Fusilli with Bronte Pistachios

Ingredients for 4 servings:

400 g Evergreen pistachio fusilli

300 g fresh ricotta cheese

90 g Evergreen pistachio pesto

1 tablespoon of shelled Evergreen pistachios

Bring a large pot of salted water to a boil and cook the fusilli for 6 to 8 minutes, depending on your preferred texture.

Meanwhile, mix the ricotta and pistachio cream thoroughly until smooth.

Finely chop the shelled pistachios.

Drain the pasta, keeping a bit of the cooking water aside, and toss it with the sauce. Stir well and top with a sprinkle of chopped pistachios.