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Fresh pasta with pesto tomatoes and ricotta
Pasta dish with Italian cheese, tomatoes and pesto.
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Ingredients
Directions
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Cook the pasta according to the instructions on the package. Meanwhile cut the peppers into strips of ½ cm.
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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.
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Drain the pasta and collect 100 ml of cooking liquid.
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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.
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Press the tomatoes with a spatula piece.
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Spoon the pasta with the retained cooking liquid and the pesto through it. Season with pepper.
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Spoon the pasta on the plates. Divide the ricotta and sprinkle with the pine nuts.
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Nutrition
630Calories
Sodium39% DV925mg
Fat51% DV33g
Protein42% DV21g
Carbs20% DV59g
Fiber28% DV7g
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