Ingredients

SERVES                      

  • 350 g/12 oz dried fettuccine
  • 3 tbsp unsalted butter
  • 2 tbsp chopped fresh flat-leaf
  • parsley, plus extra leaves
  • to garnish
  • 225 g/8 oz ricotta cheese
  • 225 g/8 oz ground almonds
  • 150 ml/5 fl oz soured cream
  • 2 tbsp extra-virgin olive oil
  • 125 ml/4 fl oz hot chicken
  • stock
  • pinch of freshly grated nutmeg
  • salt and pepper
  • 1 tbsp pine nuts

Method

1. Bring a large heavy-based saucepan of lightly
    salted water to the boil. Add the pasta, return
    to the boil and cook for 8-10 minutes, or until
    tender but still firm to the bite. Drain well and
    return to the pan. Add the butter and chopped
    parsley and toss thoroughly to coat.

2. Mix the ricotta, ground almonds and soured
    cream together in a bowl. Gradually stir in the
    olive oil, followed by the hot chicken stock.
    Season with nutmeg and pepper.

3. Transfer the pasta to a warmed dish, pour
    over the sauce and toss. Sprinkle with pine
    nuts, garnish with parsley leaves and serve
    immediately.