for 4 person

Pistachio crumb

2 tbsp	oil
40 g	panko breadcrumbs
30 g	unsalted, shelled pistachios, coarsely chopped
¼ tsp	chilli flakes
¼ tsp	salt

Pici

500 g	Fine Food Pici
	salted water, boiling

Chicken

1 tbsp	oil
450 g	diced chicken
½ tsp	salt
a little	pepper
1 sprig	rosemary

Sauce

100 g	ricotta
½ dl	white wine
¼ tsp	salt
a little	pepper
2 sprig	rosemary, roughly chopped

How it's done

Pistachio crumb

Heat the oil in a non-stick frying pan, reduce the heat. Stir fry the breadcrumbs and pistachios for approx. 4 mins., season, remove, set aside.

Pici

Cook the pasta in boiling salted water until al dente. Set aside approx. 250 ml of the cooking water, drain the pasta.

Chicken

Heat the oil in the same pan. Season the chicken, fry in batches along with the rosemary for approx. 8 mins., remove and set aside.

Sauce

Add the ricotta, wine and reserved cooking water to the same pan, stir until smooth, season. Add the pasta and chicken, mix and heat gently, plate up. Sprinkle the pistachio crumb and rosemary on top.

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