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Fresh pasta with pesto tomatoes and ricotta
 
 
4 ServingsPTM15 min

Fresh pasta with pesto tomatoes and ricotta


Pasta dish with Italian cheese, tomatoes and pesto.

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Directions

  1. Cook the pasta according to the instructions on the package. Meanwhile cut the peppers into strips of ½ cm.
  2. Meanwhile, toast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown and let them cool down on a plate.
  3. Drain the pasta and collect 100 ml of cooking liquid.
  4. Heat the oil in the frying pan. Fry the pepper for 1 min. Add the tomatoes and fry them on high heat for 5 min.
  5. Press the tomatoes with a spatula piece.
  6. Spoon the pasta with the retained cooking liquid and the pesto through it. Season with pepper.
  7. Spoon the pasta on the plates. Divide the ricotta and sprinkle with the pine nuts.


Nutrition

630Calories
Sodium39% DV925mg
Fat51% DV33g
Protein42% DV21g
Carbs20% DV59g
Fiber28% DV7g

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