Provençal pesto and ricotta pasta

Preheat the oven to 180°C. Spread the pine nuts on a baking sheet. Put them in the oven and cook them for about 15 minutes until they are roasted. Remove the baking sheet from the oven. Let cool.

Bring a large pot of water to a boil in a tall saucepan. As soon as it boils, salt the water, then pour in the pasta. Stir them into the water quickly with a wooden spoon, then let them cook for the time indicated on the package.

While the pasta is cooking, prepare the seasoning: in a large skillet, brown the finely chopped spring onions. Add the pesto rosso and the ricotta and add a ladle of the pasta cooking water, mix until you obtain a smooth sauce. Turn off the fire.

As soon as the pasta is cooked, drain it “al dente” in a colander and pour it into the pan with the sauce. Put back on the heat, mix, add the parmesan and a turn of ground pepper, then mix again so that the pasta is well soaked in the sauce. Serve immediately.