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Long Fusilli pasta with pesto Calabrese
THE PASTA PROJECT12Ingredients
45Minutes
740Calories
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Ingredients
US|METRIC
4 SERVINGS
- 400 grams fusilli (long, I used De Cecco)
- 250 grams ricotta (fresh, sheep's milk or cow's milk)
- 100 grams pecorino cheese (grated)
- 4 vine tomatoes (or 6-8 datterini tomatoes)
- 1 red bell pepper (large, or 2 small ones)
- 1 onion (tropea, peeled and chopped)
- 1 garlic clove (peeled)
- 1/2 tsp. peperoncino (flakes You can use more or less depending on your taste.)
- 1 pinch oregano
- salt (for pasta and to taste)
- ground black pepper (to taste)
- 4 Tbsp. extra virgin olive oil
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium560mg23% |
| Potassium710mg20% |
| Protein30g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A45% |
| Vitamin C90% |
| Calcium45% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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