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Ingredients
- Copper tomatoes: 500 g (17,64 oz)
- Fresh cow ricotta: 150 g (5,29 oz)
- Basil: 1 large bunch
- Peeled Almonds: 50 g (1,76 oz)
- Grated Parmigiano Reggiano: 100 g (3,53 oz)
- Extra virgin olive oil: 150 ml (0,64 cup)
- Garlic: 1 clove
- salt
- pepper
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Nutrients
- Calories: 254
- Fat Total: 5.5g
- Fat Saturated: 1.9g
- Carb: 37.9g
- Dietary Fiber: 3.6g
- Protein: 11.4g
- Sodium: 0.1g
Pasta With Sicilian Pesto
The Pasta with Sicilian Pesto is a quick and very tasty first course, a “red” variant of the more classic Genoese Pesto.…
