Bring a large pot of salted water to a boil.

Finely chop the garlic and scrub the lemon clean. Grate the yellow zest from the lemon and set it aside. Then cut the lemon into wedges.

Heat the olive oil in a sauté pan. Add the finely chopped garlic and cook briefly until fragrant.

Add the spinach to the pan in batches. Let the spinach wilt. Then add the sun-dried tomatoes. Season with salt and pepper. Cook for another 3-4 minutes.

Meanwhile, cook the tagliatelle according to the package instructions.

Meanwhile, heat a dry frying pan and toast the pistachios for 4-5 minutes until lightly browned. Let them cool on a plate and roughly chop them.

Mix the grated lemon zest into the ricotta and season with salt and pepper.

Toss the cooked pasta through the spinach mixture in the sauté pan.

Divide the pasta over deep plates and top with the ricotta and the roughly chopped pistachios. Enjoy!