Wonderful Pistachios has announced a collaboration with chef, TV personality and author Eitan Bernath in celebration of World Pistachio Day on Feb. 26. This partnership combines the brand’s No Shells Unsalted variety with Bernath’s culinary expertise to create an elevated, approachable pasta dish for home cooks: Lemon Butter Spaghetti with Whipped Pistachio Ricotta.

The collaboration kicked off on Instagram and TikTok featuring a recipe video of how to cook the original pasta dish using Wonderful Pistachios. The partnership also included an intimate World Pistachio Day dinner party where Bernath showcased additional courses using Wonderful Pistachios No Shells Unsalted, including a pistachio baked feta and a deconstructed raspberry pistachio tart.

For more information visit WonderfulPistachios.com, or find Bernath’s pasta recipe on Instagram by following @wonderfulpistachios and @eitan.

Lemon Butter Spaghetti With Pistachio Ricotta

Prep time: 20 minutes | Total time: 35 minutes | Serves: 4

Ingredients

For the Whipped Pistachio Ricotta:

• 2 bunches fresh basil
• 1 cup Wonderful Pistachios No Shells Unsalted
• 1 Wonderful Seedless Lemon, zest and juice
• 1 tablespoon salt
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon extra-virgin olive oil
• 16 oz. whole milk ricotta
• 1 cup grated Parmesan cheese

For Pistachio Breadcrumb Crumble:

• 2 tablespoons salted butter
• 1/2 cup Wonderful Pistachios No Shells Unsalted, chopped
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon flaky sea salt
• 1 Wonderful Seedless Lemon, zest

For the Lemon Butter Spaghetti:

• 1 lb. spaghetti
• 1 stick salted butter
• 2 Wonderful Seedless Lemons, zest and juice
• 1 shallot, finely diced
• 1/2 cup reserved pasta water

Instructions

Blanch basil in a large pot of salted boiling water for 30 seconds, transfer to an ice bath and drain. Press gently to remove water.

In a food processor, combine basil with all pistachio ricotta ingredients except the cheeses and pulse until chunky. Add ricotta and Parmesan and process until smooth.

In a small pan over medium heat, melt butter. Add panko and chopped pistachios and toast until golden. Finish with lemon zest and flaky sea salt.

In a large pan, melt half the butter over medium heat and cook shallots until soft and translucent.

Cook pasta in boiling water until al dente, then transfer to the shallot pan. Add remaining butter, lemon zest and juice, and a splash of pasta water, tossing until sauce coats the pasta.

Spread basil ricotta on plates, top with pasta and finish with the toasted pistachio crumbs.