Directions:
- Bring a large pan of lightly salted water to the boil over a medium heat. Add the past and cook for about 8-10 minutes until al dente.
- Drain the pasta, return to the pan and toss with the butter and parsley. Keep warm.
- To make the sauce mix the almonds, ricotta, nutmeg, cinnamon and creme fraiche together in a small pan over a low heat. Stir until it forms a thick paste. Gradually stir in the oil. Then slowly pour in the stock until smooth. Season to taste.
- Transfer the pasta to a large, warmed serving dish, pour the sauce over it and toss together well with 2 forks. Sprinkle over the pine kernels, garnish with a parsley sprig and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 814.02 Kcal (3408 kJ) | ||
| Calories from fat | 434.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.27g | 74% | |
|---|---|---|---|
| Cholesterol | 49.76mg | 17% | |
| Sodium | 100.25mg | 4% | |
| Potassium | 475.62mg | 10% | |
| Total Carbs | 75.2g | 25% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 23.5g | 47% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.8mg | 21% | |
| Calcium | 179.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 344.58 Kcal (1443 kJ) | ||
| Calories from fat | 183.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.43g | 74% | |
|---|---|---|---|
| Cholesterol | 21.06mg | 17% | |
| Sodium | 42.44mg | 4% | |
| Potassium | 201.33mg | 10% | |
| Total Carbs | 31.83g | 25% | |
| Sugars | 2.36g | 22% | |
| Dietary Fiber | 2.41g | 23% | |
| Protein | 9.95g | 47% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 1.6mg | 21% | |
| Calcium | 76.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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