Spaghetti with Ricotta Sauce: Had to Be Corrected at the Dinner Table

I had some whole wheat spaghetti that I was jonesing to use, as well as some ricotta cheese. I decided to make something different using the two.
First lesson learned with this recipe: if you don't have ground almonds or a nut grinder, do not use a hand cranked spice grinder to grind up the almonds. Second lesson learned: always add salt to ricotta because you will end up wondering what's missing if you don't.
It's really relatively simple to carry out. While you boil your spaghetti according to the package directions, mix together part skim ricotta, almonds, nutmeg, cinnamon, and sour cream on low heat to make a thick paste. Then add some olive oil gradually. Once that's incorporated, add some chicken stock and stir until it's smooth. Then you season it to taste with salt and pepper. When seasoning to taste, avoid dumping a whole bunch in and then not tasting it. Remember, you can add more as necessary, but you can't take it out; that old wives' tale of throwing a potato in doesn't work. Once your noodles are drained, put the noodles in a bowl and pour the ricotta sauce over, tossing to coat and garnish with pistachios.
Will and I liked it, but again, the recipe forgot to mention salt, so Will and I sat there for five minutes thinking about what was missing before I finally mentioned salt. And for those of you who think I just served pasta, think again. While almonds are a great source of fiber and protein, they have very little other nutritions, so I served a side of broccoli to add some extra fiber and vitamins to our meal.