Rigatoni with Pistachio, Ricotta and Herb Pesto | Oregonian Recipes

Ingredients

• 1 pound rigatoni or other short tubular pasta
• Kosher salt and ground black pepper
• 1 1/3 cups whole-milk ricotta cheese
• 3/4 cup raw pistachios, plus 2 tablespoons finely chopped pistachios
• 2 tablespoons extra-virgin olive oil, plus more to serve
• 2 ounces Parmesan cheese (without rind), cut into 4 or 5 pieces
• 1/2 cup lightly packed fresh basil
• 1/4 cup roughly chopped fresh chives