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Rigatoni with kale and ricotta

Pasta Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 15 minutes
Energy: 651 kcal / serving

Instructions

  • 1.   Wash the kale and remove the central stem. Blend half of the kale with the ricotta, garlic, and half of the hazelnuts.
  • 2.   In a pot, combine the pasta, kale mixture, and the remaining roughly chopped kale. Add enough water to cover. Bring to a boil, then cover and cook over medium heat for 15 minutes. Stir occasionally.
  • 3.   Serve with crushed hazelnuts and grated pecorino cheese.

Ingredients for servings

  • 500 g of rigatoni
  • 400 g of kale
  • 250 g of ricotta
  • 50 g of hazelnut
  • 3 garlic cloves
  • 1 Pecorino

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    651 kcal
    33 %
  • Fat
    17,5 g
    25 %
  • of which saturated
    6,14 g
    31 %
  • Carbohydrates
    97,19 g
    37 %
  • of which sugar
    8,32 g
    9 %
  • Protein
    27,42 g
    55 %
  • Fibers
    10,28 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.