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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (872g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 944 (75%)|
|Amt Per Serving||% DV|
|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 %|
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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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