Linguine with Basil Cream, Goat Ricotta and Almonds

Method

1. Toast the almonds in a pan.
2. Wash and dry the basil, separate the leaves and keep the stems aside.
3. In a cold pan, add oil, the basil stems and one crushed garlic clove. Turn on low heat and warm gently.
4. Remove the stems and garlic, strain the oil.
5. In a food processor, blend the basil leaves, a pinch of salt, the toasted almonds and a drizzle of oil until it becomes a cream.
6. Add the goat ricotta and some of the aromatic oil. Pulse briefly.
7. Cut the sun-dried tomatoes into small pieces.
8. Cook the linguine in boiling salted water.
9. Drain the pasta and transfer it to a salad bowl.
10. Add the basil-ricotta cream and mix well.
11. Add the sun-dried tomatoes and the toasted almonds.
12. Add a little pasta water if needed for creaminess.
13. Serve with a grating of ricotta and a drizzle of basil oil.