Fusilli al Pesto di Pomodoro e Ricotta by @maritoemoglie_incucina
25 min
4 servings
🍝
250 g
Fusilli
🍅
400 g
Canned tomatoes
🧀
100 g
Fresh ricotta
🧄
1 g
Garlic clove
🌿
5 g
Fresh basil
🫒
15 ml
Olive oil
🧂
Salt and pepper
Sauté
garlic clove
olive oil
Sauté garlic in olive oil.
Add
canned tomatoes
Add tomatoes, cook 15 min.
Mix
fresh ricotta
Mix in ricotta, season.
- Add
fresh basil
Add basil, mix with pasta.
Fusilli al Pesto di Pomodoro e Ricotta by @maritoemoglie_incucina
25 min
4 servings
🍝
250 g
Fusilli
🍅
400 g
Canned tomatoes
🧀
100 g
Fresh ricotta
🧄
1 g
Garlic clove
🌿
5 g
Fresh basil
🫒
15 ml
Olive oil
🧂
Salt and pepper
Preparation Steps
Step 1/4
Sauté garlic in olive oil.
Step 2/4
Add tomatoes, cook 15 min.
Step 3/4
Mix in ricotta, season.
Step 4/4
Add basil, mix with pasta.
Composition
Ingredients
Types
Pasta, Vegetables, Dairy, Herbs, Condiments
Ingredients
fusilli, canned tomatoes, fresh ricotta, garlic clove, fresh basil, olive oil, salt and pepper
Allergens
gluten, milk
Dietetics
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
5 minutes
Cooking
20 minutes
Overall
25 minutes
Difficulty
Level
Easy (1/4)
Steps
4 steps
Equipments
Utensils
pan, fork, pot
Appliances
stove
Type
Type
Type Of Dish
Occasions
Lunch, Dinner
Origin
Source
Platform
Original Creator
@maritoemoglie_incucina
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Creamy, Crunchy
Flavors
Savory, Herbal
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
fridge : 3-5 days (airtight container)