Pistachio Pesto Pasta with Beemer's Hot Honey Whipped Ricotta

RECIPE INSTRUCTIONS

NOTE: This recipe is best when HOT. So, if your pasta finishes cooking early, pop it in microwave or on the stove so it's nice and hot so when you stir in the ricotta it melts into it. 

PREP: Remove the leaves from the basil plants. Set aside a small handful for topping and we will use the rest for the pesto. Cut the parm into large chunks and put it back in the fridge so it stays cold.

STEP 1: Set a large pot of salted water on the stove to boil.

STEP 2: While waiting for the water to boil: in a food processor (or high powered blender), combine the basil leaves, one cup of pistachios, 1/2tsp salt, a pinch of red pepper flakes, 4 cloves garlic and blend until everything is finely chopped. Slowly add 1 cup olive oil while the food processor is running. Add the Parmesan and blend until smooth. Make sure to not over blend it so it doesn't get too hot - the cheese will melt and it will change the texture if it gets too hot. Set pesto aside

STEP 3: Once water is boiling, add pasta and cook to package directions.

STEP 4: While the pasta is cooking, make the ricotta: Use an electric mixer to mix the ricotta with 1/2tsp salt until smooth. Add 1tsp beemers hot honey while mixing and the zest of one lemon.

[****recipe inside the recipe!!! This whipped ricotta is bomb on warmed pitas, toasted sourdough, or crackers! Add a couple of more spoonfuls of Beemers to the ricotta while whipping *to taste*. Spoon it into a bowl and top with more Beemers, flaky salt, chopped toasted pistachios, and red pepper flakes. Serve with warm bread or crackers. ]

STEP 5: Chop 2tbs pistachios and set aside for topping later.

STEP 6: Put arugula in a large bowl and toss with a good squeeze of lemon juice, little drizzle of olive oil, salt and good bit of black pepper.

STEP 7: When the pasta is ready, reserve a little pasta water and strain the pasta. Put the pasta back in the hot pot, and add pesto. You might not need all of the pesto you made, so taste and see once it gets to a good pesto/pasta ratio. (If there's any leftover pesto, save it for a pizza, sandwiches, or pop it in the freezer!) Stir in 1/4tsp red pepper flakes and a little pasta water to loosen it up a little.

STEP 8: Serve! Put the HOT pasta on one side of each bowl, arugula on the other, and a big scoop of Beemers ricotta in the middle. Drizzle it all with a little olive oil, chopped pistachios, more basil leaves, flaky salt and a generous amount of black pepper to taste! ENJOY!