Pasta in a creamy ricotta and walnut sauce, packed with nutrients and sustainability.
Ingredients for 4 portions
- Fusilli pasta 320 g
- Ricotta cheese 200 g
- Extra virgin olive oil 2 tbsp (20 g)
- Walnuts 60 g
- Salt to taste
- Pepper to taste
Cook the pasta in plenty of salted water.
In a bowl, mix together the ricotta with the oil, adding a pinch of salt and pepper.
Add the chopped walnuts to the ricotta.
When the pasta is cooked, drain it and add the ricotta sauce, mixing well.
0.417kg CO2 equivalent i
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.