Pasta with ricotta cheese and basil

Name: Pasta with ricotta cheese and basil
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Ingredients: Whole grain egg fettuccine pasta 8.8 oz; Cow's milk ricotta cheese 7 oz; Basil 1 tbsp; Almond flakes 2 ½ tbsp; Extra virgin olive oil to taste; Fine salt to taste

it es br de fr

397

Calories per serving

Energy Kcal 397
Carbohydrates g 51.1
of which sugars g 3.4
Protein g 13.4
Fats g 15.5
of which saturated fat g 4.89
Fiber g 2.9
Cholesterol mg 83
Sodium mg 539

Difficulty: Very easy
Prep time: 5 min
Cook time: 8 min
Serving: 4 persone
Cost: Very low

PRESENTATION

A first course that combines the delicacy of ricotta made with cow’s milk with the freshness of basil leaves. For a quick lunch when you have very few ingredients at home, we recommend our recipe for pasta with ricotta cheese and basil. It is a union that confirms the winning combination of creamy or less creamy cheeses and aromatic herbs. For those who love pasta with ricotta cheese, it will be a confirmation with an extra note that brings spring and summer to mind!

INGREDIENTS: Whole grain egg fettuccine pasta 8.8 oz (250 g); Cow's milk ricotta cheese 7 oz (200 g); Basil 1 tbsp (15 g); Almond flakes 2 ½ tbsp (20 g); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Pasta with ricotta cheese and basil

To prepare pasta with ricotta cheese and basil, put a pot of salted water to boil. Clean the basil leaves with a cloth, then chop them coarsely with a knife 1. Toast the almond slices over low heat in a large pan 2. Brown them lightly. In the meantime, boil the pasta for the time indicated on the package 3.

Pour the ricotta into a saucepan and add a ladle of water from the cooking water of the pasta 4. Drain the pasta directly into the saucepan, keeping the water 5, stir, then add a ladle of hot cooking water 6,

stir again, then add the basil 7. Season with oil 8, and almost all of the previously toasted almond slices 9:

mix 10, then serve the pasta with ricotta cheese and basil by adding the remaining almonds on serving plates (11-12) and add a drizzle of oil to taste.