Trofie with Pistachio Sauce, Roasted Tomatoes, Lemon Ricotta and Crispy Basil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small baking tray, toss with 1 tbsp olive oil, 1/2 tsp salt, black pepper, and the whole garlic clove. Roast for 18 to 20 minutes, until the tomatoes are blistered and lightly caramelized.

2. 2

   While the tomatoes roast, heat 1 tbsp olive oil in a small skillet over medium heat. Fry half of the basil leaves for 20 to 30 seconds until glossy and crisp. Transfer to paper towels and set aside. This adds texture at the end.

3. 3

   In a blender or food processor, combine 70 g pistachios, the chopped garlic, Parmesan, 2 tbsp olive oil, 3 tbsp water, all the lemon zest, 1 tbsp lemon juice, a pinch of salt, black pepper, and the red pepper flakes if using. Blend into a thick sauce. If needed, loosen later with 2 to 4 tbsp pasta water.

4. 4

   In a small bowl, stir the ricotta with 1 tbsp lemon juice, 1 tbsp olive oil, a pinch of salt, and black pepper until creamy and smooth. Set aside.

5. 5

   Bring a large pot of salted water to a boil and cook the trofie according to the package until al dente, usually 9 to 11 minutes. Reserve 1 cup of pasta water and drain the pasta.

6. 6

   Transfer the hot pasta to a wide skillet or back to the pot over very low heat. Add the pistachio sauce and 1/3 to 1/2 cup of the reserved pasta water, stirring until the pasta is glossy and evenly coated. Add the roasted tomatoes with their juices and remove the whole garlic clove.

7. 7

   Add the remaining fresh basil leaves and half of the reserved pistachios, roughly chopped. Toss gently for 30 seconds to distribute the flavors without breaking the tomatoes too much.

8. 8

   Serve the pasta in shallow bowls. Spoon the lemon ricotta over the top, then finish with the remaining chopped pistachios, crispy basil, and, if desired, extra Parmesan and black pepper. Serve immediately.