Name: Pesto Ricotta Fettuccine - CATELLI®
Prep time: 5 min
Cook time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: Catelli Infusions Spinach Fettuccine - 1 PKG (375G); Smooth ricotta cheese - 1 cup (250 mL); Each finely chopped fresh basil and parsley - 1/4 cup (60 mL); Grated Parmesan cheese (plus extra for serving) - 1/4 cup (60 mL); Each finely grated lemon zest and lemon juice - 2 tsp (10 mL); Large clove garlic, minced - 1; Each salt and pepper - 1/2 tsp (2 mL); Olive Oil (plus extra for serving) - 2 tbsp (30 mL); Toasted pine nuts - Optional

Pesto Ricotta Fettuccine

This is a snap-worthy bowl, perfect to share with family and friends, near and far. Plan to beat the weeknight dinner rush by mixing up the ricotta pesto on Sunday, so it’s on-hand for a quick and satisfying meal any day of the week.

Ingredients

1 PKG (375G) Catelli Infusions Spinach Fettuccine
1 cup (250 mL) Smooth ricotta cheese
1/4 cup (60 mL) Each finely chopped fresh basil and parsley
1/4 cup (60 mL) Grated Parmesan cheese (plus extra for serving)
2 tsp (10 mL) Each finely grated lemon zest and lemon juice
1 Large clove garlic, minced
1/2 tsp (2 mL) Each salt and pepper
2 tbsp (30 mL) Olive Oil (plus extra for serving)
Optional Toasted pine nuts

Cooking Steps

Step 1

Blend ricotta with basil, parsley, Parmesan, lemon zest, lemon juice, garlic, salt and pepper until well combined

Step 2

Meanwhile, cook fettuccine according to package directions; reserve 1/4 cup (60 mL) cooking water before draining. Drain fettuccine and toss with olive oil. Divide hot fettuccine among serving bowls.

Step 3

Add a splash of hot cooking water to ricotta mixture to loosen and warm it slightly. Top each serving with a generous dollop of the ricotta mixture. Garnish with pine nuts (if using), a drizzle of olive oil and additional Parmesan cheese, to taste.

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Pesto Ricotta Fettuccine

Ingredients

Cooking Steps

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