Trofie pasta in a citrus pesto sauce
A sustainable pasta dish which brings
all the aromas of summer to your dining table.
Recipe designed by Chef Claudio Fissolo of Felsinea Ristorazione for the Barilla canteen in Novara.
Serves four
- Pasta 320 g
- 1 orange (120 g)
- 1 lemon (100 g)
- Basil 60 g
- 4 tbsp extra virgin olive oil (40 g)
- Pine nuts 40 g
- Parmesan cheese 40 g
Nutritional information
Per serving: 421 Kcal
Environmental Impact
Per serving:
262 grams CO2 equivalence - carbon footprint
475 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
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
Peel the orange and lemon, taking care to remove the white part and the seeds and dice them up.
Add to a mixer together with the basil, pine nuts, oil and parmesan cheese.
Cook the pasta al dente.
Add the pesto together with a tablespoon of cooking water to soften if it is too dense.
The Chef’s Advice
This is a great summer dish that can also be served as a cold, and is lovely with green beans and boiled potatoes.
Nutritional Advice
This sauce goes very well with other whole grain cereals like spelt and barley as well as pasta.
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
Fruit and vegetables have a low environmental footprint. Eat plenty of them at every meal.
