Ingredients for 4 servings:
1. 350 g dried spaghetti
2. 3 tablespoons butter
3. 2 tablespoons fresh flat-leaf parsley, chopped
4. 1 tablespoon pine nuts
5. salt and pepper
6. 1 sprig fresh flat-leaf parsley, to garnish
7. 115 g freshly ground almonds
8. 115 g ricotta cheese
9. 1 pinch of freshly ground nutmeg
10. 1 pinch ground cinnamon
11. 150 ml creme fraiche
12. 2 tablespoons olive oil
13. 125 ml hot chicken stock
Directions:
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.
Enjoy your meal!