1/2 Cup Basil, torn and lightly packed
1/4 Cup Chives, fresh and roughly chopped
1 lb Favuzzi Penne or a different small pasta
2 Tbsp Lemon Agrumato Olive Oil
3/4 Cup Pistachios, raw
2 oz or 1/4 Cup Parmigiano Reggiano Cheese, grated
1 & 1/3 Cups Whole milk ricotta cheese OR cashew cream
Salt & pepper, to your taste
Bring a big pot to a boil, then salt the water like an Italian nonna. Cook the pasta according to the directions on the bag, until "al dente". Once cooked, save a cup of the pasta water for later.
Reserve 2 Tbsp of pistachios. Place the rest in a food processor and blitz until into smaller bits. Then add the ricotta (or vegan cashew version), the parmigiano reggiano, the basil & chives, and the Lemon Agrumato Olive Oil. Combine into a toothpaste consistency pesto. Optional: Season with salt to your desired taste.
A scoop at a time, mix the pesto in with the pasta and combine until each piece of pasta is coated. Add the pasta water little by little, until you get the creamy consistency you want. Garnish with minced remainder of pistachios and cracks of fresh black pepper.
Serves 3 to 4 as a meal, or 5 to 6 as a side dish.