Spaghetti with Lemon Pesto

Method

1. In a blender, combine ricotta, grated Parmesan, lemon zest, basil leaves, almonds, lemon juice, a drizzle of oil, and a pinch of salt. Blend until smooth.
2. Transfer the cream to a pan and loosen with a little pasta cooking water.
3. Cook the spaghetti al dente, drain, and add to the pan.
4. Toss for a couple of minutes, adding more pasta water as needed, until creamy.
5. Serve with the sauce on top, decorate with a few olives and a generous grating of lemon zest.