Ricotta and pistachio cream with cherry tomatoes

• 150 g ricotta
• 15 basil leaves
• 40 g pistachios
• 40 g Parmesan cheese
• 40 ml extra virgin olive oil
• 350g Senatore Cappelli pasta
• 1 garlic to taste
• salt to taste
• 150 g cherry tomatoes
• Pepper

In a bowl, combine the ricotta, basil, pistachios, Parmesan, extra virgin olive oil, and salt and pepper to taste. Blend everything together.

Separately, sauté the halved cherry tomatoes in a pan with a drizzle of extra virgin olive oil and a clove of garlic for about 3 minutes. Season with salt and black pepper. Meanwhile, cook the pasta in boiling salted water.

Remove the garlic, add the al dente pasta, the ricotta and pistachio cream, and stir in 4-5 basil leaves, chopped pistachios, and enough cooking water.

Serve hot