Lemon Spaghetti with Whipped Pistachio Ricotta

Instructions

1. Cook spaghetti according to package directions in salted boiling water. Reserve ½ cup of pasta water before draining.
2. While pasta cooks, prepare the whipped pistachio ricotta: combine 1 cup pistachios, 2 bunches fresh basil, zest and juice from 1 lemon, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon olive oil, 16 oz ricotta, and 1 cup Parmesan cheese in a food processor. Blend until smooth and whipped, about 2-3 minutes.
3. Make the pistachio breadcrumb crumble: melt 2 tablespoons salted butter in a skillet over medium heat. Add ½ cup chopped pistachios, ½ cup panko breadcrumbs, and ½ teaspoon flaky sea salt. Toast for 2-3 minutes until golden and fragrant. Remove from heat and stir in zest from 1 lemon.
4. In a large skillet, melt 1 stick of salted butter over medium heat. Add 1 finely diced shallot and sauté for 1-2 minutes until softened. Add zest and juice from 2 lemons and stir to combine.
5. Add the cooked drained spaghetti to the lemon butter mixture and toss to coat. Add ½ cup reserved pasta water and mix until the pasta is well combined and silky.
6. Divide pasta among serving bowls. Top each portion with a generous dollop of whipped pistachio ricotta and sprinkle with the pistachio breadcrumb crumble. Serve immediately.