- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Seasonality: Winter
- Energy 299.48 (Kcal)
- Carbohydrates 29.38 (g) of which sugars 2.71 (g)
- Proteins 9.92 (g)
- Fat 15.80 (g) of which saturated 2.14 (g)of which unsaturated 1.22 (g)
- Fibers 3.38 (g)
- Sodium 323.42 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Tips
If you have leftovers, the pesto can be stored for 1-2 days in the refrigerator, in a closed container, adding a drizzle of oil on the surface.
All types of semolina pasta work well, in this case, I used thick spaghetti.
Ricotta makes the pesto creamier, but if you don’t like it, you can omit it. If you follow a vegan diet, you can replace Parmesan with grated plant-based cheese.
You can use walnuts, almonds, or pine nuts. You can add just half a clove of garlic or omit it altogether.
You can also dress the pasta cold, directly in the pesto bowl.
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