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NJS36
Pasta with cheese and nuts
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Ingredients
Directions
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Heat the oven grill. Place the tomatoes side by side on a baking tray and sprinkle with salt, freshly ground pepper and the garlic. Drizzle with olive oil. Roast the tomatoes for about 15 minutes not too close under the grill until they burst open.
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Cook the spaghetti. Drain and pour in the to, ricotta, walnuts and the rest of the olive oil.
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Serve the dish with the sliced cheese and parsley. Tasty with a green salad.
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15 minMain dishSpaghetti, thin bacon strips, leeks, pesto alla Genovese, fresh spinach, Parmigiano Reggiano,pasta pesto with bacon and spinach
Nutrition
725Calories
Sodium0% DV0g
Fat54% DV35g
Protein46% DV23g
Carbs26% DV78g
Fiber0% DV0g
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