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Ingredients
Fusilli with Ricotta and Basil Pesto
Cook the pasta according to package directions in plenty of boiling salted water until al dente. Rinse the lemons and zest the peels. Squeeze out the juice from 1/2 lemon.
Rinse the basil, shake dry and set a few leaves aside. Place the remaining amount in a tall blender, add pine nuts, Parmesan and ricotta and puree everything together finely. Season with lemon juice, salt and pepper. Drain the pasta and mix immediately with the ricotta mixture, then season to taste. Toss the fresh basil and lemon zest loosely amid pasta, arrange on plates and serve immediately.
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
Healthy, because
Ricotta not only makes Fusilli with pesto wonderfully creamy, it also supplies the body with the minerals calcium and phosphorus for strong bones and healthy teeth. The Italian cream cheese speciality is also low-fat and provides muscle-building protein.
Even smarter
In terms of fibre, you are even better off with wholemeal pasta - the ricotta-basil pesto also tastes good with this variety!