Pasta With Ricotta Pesto Recipe

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Ingredients:

Serving

3/4 cup fresh basil
1/4 cup fresh parsley
1 garlic clove
1/4 cup olive oil
1 cup ricotta cheese
1 lb fettuccine, cooked (or other pasta)
1 pint cherry tomatoes, stemmed and halved
parmesan cheese

Directions:

In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick.
Add ricotta cheese and process using on/off turns until blended.
Pour pasta in serving dish and pour pesto over and then top with tomatoes.
Sprinkle with grated cheese.
Serve with grated cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	493.08 Kcal (2064 kJ)
Calories from fat	159.65 Kcal
		% Daily Value*
Total Fat	17.74g	27%
Cholesterol	91.96mg	31%
Sodium	57.42mg	2%
Potassium	185.46mg	4%
Total Carbs	67.11g	22%
Sugars	3.79g	15%
Dietary Fiber	3.66g	15%
Protein	17.29g	35%
Vitamin C	11mg	18%
Iron	2.5mg	14%
Calcium	120.7mg	12%

Amount Per 100 g
Calories	271.56 Kcal (1137 kJ)
Calories from fat	87.93 Kcal
		% Daily Value*
Total Fat	9.77g	27%
Cholesterol	50.65mg	31%
Sodium	31.63mg	2%
Potassium	102.14mg	4%
Total Carbs	36.96g	22%
Sugars	2.09g	15%
Dietary Fiber	2.02g	15%
Protein	9.53g	35%
Vitamin C	6mg	18%
Iron	1.4mg	14%
Calcium	66.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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