Cheesy tortiglioni pasta with potatoes and bacon

Serves four

• Whole grain tortiglioni pasta – 320 g
• Potatoes – 200 g
• Smoked bacon – 60 g (diced)
• Ricotta cheese – 100 g
• Extra virgin olive oil 2 tbsp (20 g)
• 24 taggiasca olives (50 g)
• 1 sprig of rosemary

Nutritional information
Per serving: 487 Kcal

Environmental Impact

Per serving: 
388 grams CO₂ equivalence - carbon footprint
473 litres - water footprint

This recipe’s environmental sustainability level is: High.

To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Peel and dice the potatoes.

Heat a tbsp of extra virgin olive oil in a frying pan and lightly fry the smoked bacon with the rosemary. Add the potatoes and taggiasca olives.

Add the milk and the ricotta. Add a splash of water if necessary to keep from sticking

In the meantime, cook the tortiglioni pasta according to the instructions. Drain and toss in the frying pan with the potatoes.

Stirfor a few minutes before serving.

The Chef’s Advice

You can make this dish even more delicious by adding crunchy potato skins.

Nutritional Advice

When selecting meat products, look for high animal welfare standards such as pasture-raised or grass-fed. Use meat sparingly, as a ‘condiment’ to any dish.

Environmental Advice

Reduce your consumption of meat, especially red and processed meats.

Red meat should be eaten in moderation. To eat sustainably, our advice is to eat no more than 100-120 g per week.