Fusilli with cabbage pesto, smoked ricotta, chilli and almonds

Name: Fusilli with cabbage pesto, smoked ricotta, chilli and almonds
Prep time: 40 min
Total time: 40 min
Cuisine: European, Mediterranean, Italian
Ingredients: 400 g of Fusilli; 150 ml of cream; 150 gr of smoked ricotta (works with other smoked cheeses too); Dried chili to garnish; Chopped almonds to garnish; Salt and pepper to taste; 200 gr of cavolo nero; 50 ml of extra virgin olive oil; 40 gr of grated Grana Padano cheese; 15 gr of almonds; 1 garlic clove; Salt and pepper to taste

8 steps

Prep:40min

For this recipe, I paired the beautiful fusilli a cavolo nero (Italian Cabbage similar to curly kale) pesto, definitely a more grown-up variation to the famous basil pesto, and also a good way to get your daily quota of vegetables in. This hearty pesto is topped with a smoked ricotta sauce that gives a brilliant depth to the dish and plays well with the grassy notes of the cavolo nero and toasted almonds for the crunch and optional chili too.

Updated at: Thu, 17 Aug 2023 09:50:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories748.8 kcal (37%)

Total Fat35.5 g (51%)

Carbs80.1 g (31%)

Sugars4.5 g (5%)

Protein24.4 g (49%)

Sodium703.2 mg (35%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gFusilli

150mlcream

150 grsmoked ricotta

works with other smoked cheeses too

For the cabbage pesto

200 grcavolo nero

50mlextra virgin olive oil

40 grGrana Padano cheese

15 gralmonds

Instructions

Step 1

Start by preparing the pesto and remember any leftover can be kept for up to 3/4 days in the fridge well covered.

Step 2

Trim the cavolo nero and remove the woody stalks. You only need the leaves and the tender parts of the stem. Rinse well and cook in salted boiling water for about 2/3 minutes until soft. Cool immediately in iced water to retain the color then drain well but do not over-squeeze.

Step 3

To prepare the pesto blend the cooked leaves with the oil and all the other ingredients using a processor or blender until you have a grainy paste. If necessary, add a little of the cooking water to make it smoother. Check the seasoning and place it aside.

Step 4

Now prepare the smoked ricotta sauce.

Step 5

Gently heat the cream until just reaching the boiling point. Now crumble the ricotta into it, turn off the stove and mix to let the remaining heat melt the cheese gently. If necessary, you can of course blend the sauce until smooth. Check the seasoning and keep warm.

Step 6

Drop the Fusilli in salted boiling water and cook until al dente following the packet instructions. When ready, drain the pasta but retain some of the cooking water.

Step 7

Now in a bowl away from the heat toss the pasta with the cavolo nero pesto, add a splash of pasta water to losing it up and mix well until the fusilli are creamy and well coated with the pesto. Season to taste and plate in shallow bowls. You have to do this step away from the stove as the pesto is meant to stay fresh and vibrant in color and the excessive heat will prevent that.

Step 8

Top the fusilli with drizzles of warm smoked ricotta sauce, a touch of dried chili (flakes or powdered) and toasted chopped almonds and enjoy straight away.