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Sicilian Ricotta And Pistachio Pasta
THE PASTA PROJECT7Ingredients
30Minutes
910Calories
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Ingredients
US|METRIC
4 SERVINGS
- 400 grams pasta (occhi di lupo, 140z or other pasta tube)
- 400 grams ricotta (fresh, 14oz traditionally sheep ricotta but cow's milk ricotta works too.)
- 200 grams pistachios (7oz raw kernels)
- 1 Tbsp. extra virgin olive oil
- 50 grams cheese (Parmigiano, 2oz grated)
- salt (for pasta and to taste)
- ground black pepper (to taste)
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NutritionView More
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories910Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium360mg15% |
| Potassium850mg24% |
| Protein37g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate92g31% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C6% |
| Calcium35% |
| Iron30% |
* 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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