Cheesy fusilli pasta with radicchio
Preparation time:
Less than 30 Minuti
Nutritional information:
556kcal / per serving
Seasonal dish:
Winter
Enviromental Impact:
Low (0.348kg CO2 eq) i
Radicchio adds flavour and health benefits to this classic pasta dish.
Ingredients for 4 portions
- Fusilli pasta 320 g
- Radicchio 400 g
- Parmigiano Reggiano rind 60 g
- Ricotta cheese 100 g
- Chopped walnuts 50 g
- Sprig of dill 1
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
- Pepper to taste
Preparation
Wash and julienne the radicchio.
Add a little olive oil and clove of garlic to a frying pan. Sear the radicchio.
Add the ricotta and mix together with a pinch of salt. Remove the garlic.
Scrape the outer part of the parmesan rind and dice.
Cook the pasta according to the instructions with the parmesan rind, which will get melt slightly.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.