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Ingredients
- 320 g di pasta secca corta
Pesto di rucola
- 50 g di Parmigiano reggiano a pezzi
- 50 g di rucola fresca, lavata
- 20 g di mandorle pelate
- 1 spicchio di aglio
- 70 g di olio extravergine di oliva
- ½ cucchiaino di sale
- 200 g di pomodori a pezzi
Terminare la preparazione
- 200 g mozzarella di bufala scolata e a tocchetti
- Nutrition
- per 1 porzione
- Calories
- 280.3 kcal / 1172.8 kJ
- Protein
- 17.1 g
- Fat
- 25 g
- Carbohydrates
- 63.9 g
- Fibre
- 4 g
- Saturated Fat
- 5 g
- Sodium
- 698 mg
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