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Arugula, Parsley & Ricotta Pesto with Pasta

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Arugula, Parsley and Ricotta Pesto with Pasta

By using both arugula and parsley brings double refreshing taste into the pesto, ricotta adds the extra moisture and creaminess without overwhelming the parmesan, and the toasted walnuts makes the pesto taste nutty and fragrant. Toss it with pasta, or use it as a base on the pizza!

 

Yield

8 servings

Prep

5 min

Cook

15 min

Ready

25 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 large garlic cloves
thinly sliced
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cup walnuts
coarsely chopped and toasted
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1 cup arugula (roquette)
fresh and packed, washed and dried
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1 cup parsley leaves
fresh and packed, washed and dried
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5 tablespoons olive oil, extra-virgin
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cup ricotta cheese
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3 tablespoons Parmesan cheese
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
2 large garlic cloves
thinly sliced
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79 ml walnuts
coarsely chopped and toasted
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237 ml arugula (roquette)
fresh and packed, washed and dried
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237 ml parsley leaves
fresh and packed, washed and dried
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75 ml olive oil, extra-virgin
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79 ml ricotta cheese
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45 ml Parmesan cheese
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1 x salt and black pepper
to taste
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Directions

Preheat the oven to 350℉ (180℃).

Place the garlic slices and walnuts in a single layer on a baking sheet.

Drizzle a little bit olive oil over the garlic slices.

Toast both garlic and walnuts in the oven.

After 10 to 12 minutes, take the baking sheet out of the oven, remove the garlic and set aside.

Return the baking sheet with walnuts into the oven, keep toasting until the walnuts are deeply golden, brown and very fragrant, another 5 minutes.

Turn off the ove, remove the walnuts from the sheet, set aside and let cool.

Meanwhile put the arugula and parsley into a zip-lock bag, bruise the leaves with a meat pounder.

Place toasted garlic, walnuts, bruised arugula, parsley and olive oil into a processor, process until smooth.

Put the mixture into a medium bowl, add the ricotta and parmesan cheese, stir until well mixed.

Season with salt and black pepper to taste.

Toss with cooked pasta as your choice.

Serve and enjoy!



* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

Can you freeze this Arugula, Parsley and Ricotta Pesto?

 

 

Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 12391% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 38mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 14% Vitamin C 17%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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