Spaghetti With Ricotta Cheese Sauce - cooking recipe

Ingredients

350 g dried spaghetti
3 tablespoons butter
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon pine nuts
salt and pepper
1 sprig fresh flat-leaf parsley, to garnish
115 g freshly ground almonds
115 g ricotta cheese
1 pinch of freshly ground nutmeg
1 pinch ground cinnamon
150 ml creme fraiche
2 tablespoons olive oil
125 ml hot chicken stock

Preparation

Bring a large pan of lightly salted water to the boil over a medium heat. Add the past and cook for about 8-10 minutes until al dente.
Drain the pasta, return to the pan and toss with the butter and parsley. Keep warm.
To make the sauce mix the almonds, ricotta, nutmeg, cinnamon and creme fraiche together in a small pan over a low heat. Stir until it forms a thick paste. Gradually stir in the oil. Then slowly pour in the stock until smooth. Season to taste.
Transfer the pasta to a large, warmed serving dish, pour the sauce over it and toss together well with 2 forks. Sprinkle over the pine kernels, garnish with a parsley sprig and serve.