Fettuccine with pistachio sauce

Lightly toast and finely crush 1/3 of the pistachios. Parboil 2/3 of the pistachios, discarding any papery skin. Cook the spring onions with the speck in a little butter till soft but not coloured. Blitz the parboiled nuts with the spring onions, speck and a little of the olive oil in a food processor. Stir the resulting paste, crushed pistachios, parmesan and remainder of the extra-virgin olive into the ricotta.

Cook Aurelia fresh fettuccine according to the instructions, drain them saving a little of the cooking water if you prefer thinner sacue. Stir fettuccine in the pistachio sauce and serve with more grated parmesan.