Penne with Pesto and Riotta
1. Bring pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
2. In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool. Using a food processor, puree the nuts, spinach, arugula, parsley and garlic; season with salt and pepper. With the machine on, pour olive oil in a steady stream and mix until a thick paste forms. Transfer the pesto to a large pasta bowl; stir in the parmigiano-reggiano and reserved pasta cooking water.
3 In a small bowl, combine the ricotta and honey, season with pepper and set aside.
4. Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta.
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Serving Size: 1 Serving (872g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1253 | ||
Calories from Fat: 944 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.9g | 140 % | |
Saturated Fat 35.7g | 179 % | |
Monounsaturated Fat 44.4g | ||
Polyunsanturated Fat 18.9g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 1039mg | 36 % | |
Potassium 705.7mg | 19 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 22g | ||
Protein 58.8g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1253
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