8 ounces dried pasta (spaghettini and linguine are good options)
2 tablespoons olive oil
1 clove garlic, minced
¾ cup roasted, salted, shelled pistachios, chopped
1 cup ricotta cheese
¼ teaspoon salt
Pinch red pepper flakes
½ cup grated Parmesan cheese
5 ounces baby kale or arugula
Black pepper, to taste
Bring water to boil in a large pot and cook pasta according to package directions. Drain, reserving 1 cup of water.
In the now empty pot, heat oil over medium-high heat. Add garlic and all but 2 tablespoons of the pistachios. Cook for about 2 minutes, until fragrant and lightly toasted. Stir in ricotta, salt, red pepper flakes and ½ cup of pasta water. Continue stirring until smooth and heated through.
Transfer pasta to pot and stir in Parmesan. Add remaining pasta water, and toss until sauce is creamy. Gently toss in kale until slightly wilted. Serve with remaining pistachios and black pepper.