Recipe

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• 350 g dried spaghetti
• 3 tbsp butter
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp 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 tbsp olive oil
• 125 ml hot chicken stock

• 1 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.
• 2 Drain the pasta, return to the pan and toss with the butter and parsley. Keep warm.
• 3 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.
• 4 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.