Ricotta and walnut fusilli pasta
A tasty and sustainable pasta dish.
Pasta in a creamy ricotta and walnut sauce, packed with nutrients.
Recipe designed by Chef Claudio Fissolo of Felsinea Ristorazione for the Barilla canteen in Novara.
Serves four
- Fusilli pasta 320 g
- Ricotta cheese 200 g
- 2 tbsp extra virgin olive oil (20 g)
- Walnuts 60 g
- Salt and pepper to taste
Nutritional information
Per serving: 503 Kcal
Environmental Impact
Per serving:
417 grams CO2 equivalence - carbon footprint
454 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably 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 protein (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
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.
The Chef’s Advice
For an even creamier sauce, add half a glass (100 ml) of cooking water. A pinch of saffron would be delicious as well.
Nutritional Advice
You may eat tree nuts in small quantities every day, as these are full of healthy Omega 3 and Omega 6 fats and minerals such as calcium.
Environmental Advice
Reduce your consumption of meat, especially red and processed meats.
Fresh cheeses, like ricotta, have a lower environmental impact than mature cheeses, and when eaten in moderation, are part of a healthy and sustainable diet. Just be sure to limit your plate to one portion of animal protein at each meal. Combining cheese with vegetables is a delicious way to eat sustainably.
