Ditaloni Con Ricotta E Noci (Ditaloni With Ricotta And Nuts) Recipe
Servings: 1
Ingredients
- 1 lb Homemade ricotta cheese Salt, to taste
- 1 lb Ditaloni or possibly tubetti Freshly grnd pepper, to taste
- 1/4 c. Roasted and grnd blanched almonds
- 1/4 c. Grnd blanched pistachios
Directions
- Pass the ricotta through a fine mesh sieve and salt lightly. Check the taste.
- Bring a large pot of water to a roiling boil, salt abundantly, and add in the pasta. Drain when al dente, saving 1/4 c. of the cooking water. Stir the water into the ricotta till well blended.
- Toss the pasta and ricotta together with a grinding of pepper and serve the almonds and pistachios on the side, allowing each diner to sprinkle his own top alternatively, toss the nuts with the pasta, then serve.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 52g | |
| Calories 301 | |
| Calories from Fat 214 | 71% |
| Total Fat 25.59g | 32% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 416mg | 12% |
| Total Carbs 11.79g | 3% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.04g | 2% |
| Protein 11.31g | 18% |
