Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
29
High
Nutrition per serving
Calories725.3 kcal (36%)
Total Fat50.3 g (72%)
Carbs54.3 g (21%)
Sugars2.1 g (2%)
Protein16.3 g (33%)
Sodium814.7 mg (41%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
for the pasta:
1 portionmafaldine pasta
uncooked
2 Tbspricotta cheese
½ tspapple cider vinegar
salt
black pepper
coarsely ground
sweet basil leaves
to garnish
red pepper flakes
crushed, to garnish
for the pesto:
Instructions
Step 1
Cook pasta as per packaging instructions. While waiting for pasta to cook, blend all ingredients for the pesto in a food processor or blender. Set aside.
Step 2
Once pasta is cooked, drain, reserving at least a cup of the pasta water, then set aside.
Step 3
Combine pesto and ricotta in a pan or skillet, along with 2 tbsp of pasta water first. Stir to make a cream sauce, adding more pasta water as needed. You may also add more pesto or ricotta for more sauce.
Step 4
Add apple cider vinegar, then transfer cooked pasta backed to the pan. Stir well to coat with sauce.
Step 5
Season with salt and black pepper. Add a few basil leaves to garnish, red pepper flakes for a spicy kick, then serve immediately.
Notes
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