Pasta with Potatoes and Pistachios

Method

1. Cut the potatoes and onions into pieces.
2. Cook them in a saucepan with hot water (which will be the pasta cooking water) over medium-low heat until tender.
3. Prepare the breadcrumb mixture: in a bowl mix breadcrumbs, chopped rosemary, chopped pistachios, pepper, and salt.
4. Cut the buffalo mozzarella into pieces.
5. Prepare the ricotta cream: sieve the buffalo ricotta, add pepper and salt, and mix until smooth.
6. Boil the fusilli pasta in salted water and cook for half the recommended cooking time.
7. Meanwhile, turn off the cooked potatoes, then mix them with béchamel sauce, grated Parmesan, and the cut mozzarella.
8. Drain the pasta al dente and add it to the potato mixture.
9. Add more Parmesan, more buffalo mozzarella, and fresh basil leaves; stir to combine thoroughly.
10. Transfer everything to a baking dish and spread evenly.
11. Add additional buffalo mozzarella pieces on top.
12. Sprinkle generously with the prepared pistachio-rosemary breadcrumb mixture.
13. Bake in a preheated oven at 180°C (350°F) for 10 minutes, then switch to grill mode for another 5 minutes until the top is golden and crispy.
14. Finish by dolloping the ricotta cream on top and garnishing with fresh basil leaves.