Mafaldine in Basil, Pumpkin Seed and Ricotta Pesto

Name: Mafaldine in Basil, Pumpkin Seed and Ricotta Pesto
Cuisine: European, Italian, Mediterranean
Ingredients: 1 portion mafaldine pasta (uncooked); 2 tbsp ricotta cheese; 1/2 tsp apple cider vinegar; salt; black pepper (coarsely ground); sweet basil leaves (to garnish); red pepper flakes (crushed, to garnish); 1 garlic clove; 1/4 cup pumpkin seeds; 1/4 cup sweet basil leaves; 1/6 cup olive oil; 1 tsp apple cider vinegar

5 steps

Updated at: Tue, 12 Nov 2024 00:48:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories725.3 kcal (36%)

Total Fat50.3 g (72%)

Carbs54.3 g (21%)

Sugars2.1 g (2%)

Protein16.3 g (33%)

Sodium814.7 mg (41%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

for the pasta:

1 portionmafaldine pasta

uncooked

2 Tbspricotta cheese

½ tspapple cider vinegar

for the pesto:

1garlic clove

¼ cuppumpkin seeds

¼ cupsweet basil leaves

⅙ cupolive oil

1 tspapple cider vinegar

Instructions

Step 1

Cook pasta as per packaging instructions. While waiting for pasta to cook, blend all ingredients for the pesto in a food processor or blender. Set aside.

Step 2

Once pasta is cooked, drain, reserving at least a cup of the pasta water, then set aside.

Step 3

Combine pesto and ricotta in a pan or skillet, along with 2 tbsp of pasta water first. Stir to make a cream sauce, adding more pasta water as needed. You may also add more pesto or ricotta for more sauce.

Step 4

Add apple cider vinegar, then transfer cooked pasta backed to the pan. Stir well to coat with sauce.

Step 5

Season with salt and black pepper. Add a few basil leaves to garnish, red pepper flakes for a spicy kick, then serve immediately.