Pasta ai Pinoli con Ricotta e Rosmarino

In the entroterra of the province of Imperia this dish is usually prepared with a soft goat’s milk cheese similar to ricotta, but tangier. Another cheese that is used is Bruss, a sort of fermented ricotta that is used inland from the coast of the western Riviera. As these cheeses are not available beyond the confines of Liguria, there is a way to adapt this recipe. If you want the tangy flavor that the goat’s milk or the fermentation implies, you may stir ½ teaspoon white wine vinega