Lemon Ricotta Spaghetti with Pistachios

A bright and creamy pasta dish with a no-cook sauce.


12 ounce package of thin spaghetti noodles

2 1/2 cups ricotta cheese

1/2 cup grated Parmesan cheese

1/3 cup lemon juice

1/4 cup olive oil

3 cloves minced garlic

2 teaspoons dried basil

1 1/2 cups coarsely chopped salted pistachios


Cook pasta in salted water according to package directions.

Meanwhile, in a large bowl, whisk together ricotta, Parmesann, lemon, olive oil, garlic and basil.

Drain pasta, return to pot and immediately stir in sauce.  Transfer to serving platter and top with pistachios.  Serves 6.