1 cup/228 g, finely grated Parmigiano cheese, plus extra for sprinkling
1/2 cup/117 ml milk
1 tablespoon/14 g unsalted butter
12 ounces/362 g fresh tagliolini pasta
4 tablespoons/59 ml extra-virgin olive oil
3 tablespoons/44 ml rosewater
1/2 cup/114 g pistachios, shelled and chopped
3 1/2 ounces/100 g fresh sheep's milk ricotta cheese
Bunch fresh flat-leaf parsley, chopped
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