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9Ingredients
35Minutes
1060Calories
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Ingredients
US|METRIC
2 SERVINGS
- 12 oz. cavatelli (fresh ricotta, about 3 cups)
- 1 Tbsp. fine sea salt (for pasta water)
- 1/4 cup extra virgin olive oil (cold-pressed)
- 1/2 cup pancetta (chopped, 2 ounces)
- 4 cloves garlic (peeled and thinly sliced)
- 1 cup walnuts (whole, coarsely chopped, 3½ ounces)
- 2 handfuls greens (baby power, stems removed, baby spinach, baby kale, baby chard, 3-4 ounces)
- fine sea salt (to taste)
- ground black pepper (freshly, to taste)
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NutritionView More
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1060Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1060Calories from Fat520 |
| % DAILY VALUE |
| Total Fat58g89% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium3480mg145% |
| Potassium780mg22% |
| Protein31g |
| Calories from Fat520 |
| % DAILY VALUE |
| Total Carbohydrate111g37% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A0% |
| Vitamin C10% |
| Calcium10% |
| Iron35% |
* 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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Reviews(1)
Luisa 6 years ago
I made this the other night with my homemade ricotta cavatelli (also Luna's recipe) and it was terrific! Next time I might double the pancetta and reduce the walnuts. I used goat cheese and I bought both the baby greens mix in a bag at Trader Joe's and the pancetta there as advised in the recipe. It did make 3 servings.