Directions:
- Boil water to cook pasta while making pesto.
- In food processor, process garlic, basil and pinenuts for 30 seconds, until almost smooth.
- Add 1/2 cup parmesan cheese and 1/2 cup mozzarella cheese and 1 cup ricotta cheese and remaining ingredients and process for 45 seconds until thoroughly blended.
- Set aside and cook pasta.
- Toss well-drained pasta with pesto and serve with remaining parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.26 Kcal (1755 kJ) | ||
| Calories from fat | 273.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.35g | 47% | |
|---|---|---|---|
| Cholesterol | 50.77mg | 17% | |
| Sodium | 654.29mg | 27% | |
| Potassium | 124.97mg | 3% | |
| Total Carbs | 10.7g | 4% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 24.56g | 49% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 615mg | 62% | |
| Amount Per 100 g | |||
| Calories | 221.97 Kcal (929 kJ) | ||
| Calories from fat | 144.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.07g | 47% | |
|---|---|---|---|
| Cholesterol | 26.88mg | 17% | |
| Sodium | 346.42mg | 27% | |
| Potassium | 66.16mg | 3% | |
| Total Carbs | 5.67g | 4% | |
| Sugars | 1.01g | 8% | |
| Dietary Fiber | 1.95g | 15% | |
| Protein | 13g | 49% | |
| Vitamin C | 1mg | 3% | |
| Iron | 0.4mg | 4% | |
| Calcium | 325.6mg | 62% | |
* 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.
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