Serves 10 to 12
PISTACHIO LASAGNA
8 ounces Parmigiano-Reggiano 2 to 3 large lemons Freshly ground black pepper
PISTACHIO PASTA
1½ cups pistachio flour (finely ground pistachios) 1½ cups all purpose flour, more for rolling pasta ½ teaspoon kosher salt 3 large eggs
SPINACH BASIL PESTO
1 cup unsalted pumpkin or sunflower seeds 4 cups (4 ounces) packed basil leaves 4 cups (3 ounces) baby spinach 4 small garlic cloves 1½ cups olive oil 1 large lemon Kosher salt
FRESH RICOTTA
3 cups whole milk (not ultra-pasteurized) 1½ cups heavy cream Kosher salt 3 tablespoons distilled white vinegar
Pairing Goose Island 312 Dry-Hopped Ale