← Back to all recipes

Spring Salad with Pistachio Pesto and Whipped Ricotta

SERVINGS

4 People

COOK TIME

N/A

AUTHOR

Sophie Wyburd

🔥 Nutritionper serving

468

Calories

Protein

17g

Carbs

48g

Fat

23g

Sat. Fat

6g

Fibre

5g

Sugars

5g

Sodium

181mg

Lunch Dinner Party Food Speedy Healthy Adventurous Good To Freeze Good To Store Good to Reheat Italian Pasta Salads Healthy Summer Under 30 Minutes

Spring Salad with Pistachio Pesto and Whipped Ricotta

SCALE RECIPEAdjust quantities

4 Servings

Asparagus

300 g

Radish

250 g

Pasta

350 g

Pistachio

50 g

Chive

40 g

Basil

60 g

Parmesan

50 g

Lemon

2

Ricotta

250 g

Salt

Black Pepper

Olive Oil