Gluten-free spaghetti with lemon, ricotta and pistachios

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Part-skim ricotta60 g
• Pistachios10 g
• Lemon zest2 g
• Lemon juiceto taste
• Black pepperto taste
• Saltto taste

Contains: lactose, nuts,

Method

1. Bring plenty of water to the boil for the pasta and salt it once boiling.
2. Meanwhile roughly chop the pistachios with a knife. Wash the lemon, grate only the yellow part of the zest and squeeze the juice.
3. Cook the gluten-free spaghetti for the packet time, tasting a minute early as they overcook easily, until al dente.
4. Just before draining, in a large bowl work the ricotta with the zest, a few drops of lemon juice, a grind of black pepper and 3 tablespoons of the cooking water, until smooth and creamy.
5. Drain the spaghetti, toss them in the bowl with the ricotta cream, adding a splash of cooking water if needed, and finish with the pistachios.