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
Preparation
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.
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.