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Gabriele Caglio
By Gabriele Caglio

Pasta - Yellow bell pepper, ricotta and walnuts

5 steps
Prep:20minCook:1h 15min
Updated at: Sat, 16 Sep 2023 18:39:58 GMT

Nutrition balance score

Good
Glycemic Index
46
Low
Glycemic Load
33
High

Nutrition per serving

Calories748.1 kcal (37%)
Total Fat43.2 g (62%)
Carbs72.2 g (28%)
Sugars3.1 g (3%)
Protein21.9 g (44%)
Sodium921.3 mg (46%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Put the bell pepper into the oven for about 45 minutes. After this time is passed, put the bell pepper in a paper bag and close it. After 5 minutes take the bell pepper, remove the skin, the seed and slice it.
Parchment paperParchment paper
OvenOvenHeat
KnifeKnife
Cutting BoardCutting Board
yellow bell pepperyellow bell pepper100g
Step 2
Put the bell pepper, ricotta and walnuts into a food processor. Add a handful of parmesan, basil, a teaspoon full of olive oil, some salt and pepper. Mix until you have a cream.
Food ProcessorFood ProcessorMix
yellow bell pepperyellow bell pepper100g
walnutswalnuts35g
ricottaricotta20g
saltsalt
white pepperwhite pepper
olive oilolive oil
grated parmesangrated parmesan
basilbasil
Step 3
Put the sauce into a pan and warm it up until the pasta is ready.
PanPan
CooktopCooktopHeat
Wooden SpoonWooden Spoon
Step 4
Prepare the pasta. Cook it in salty boiling water as long as indicated on the box. For this dish, it might be better to choose a short type of pasta.
CooktopCooktopHeat
PotPot
Wooden SpoonWooden Spoon
LidLid
pastapasta80g
saltsalt
waterwater
Step 5
When the pasta is ready, strain it and put it in the pan with the sauce. Increase the heat and stir the pasta for a couple of minutes. Serve adding some more grated caciocavallo and some basil.
CooktopCooktopHeat
Wooden SpoonWooden Spoon

Notes

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