Casarecce Libré Bio
legumes, brown rice and pumpkin seeds with lemon and mint ricotta

The delicacy of ricotta cheese, the freshness of mint and the fragrant lemon. Citrus rich in vitamin C that helps to absorb the iron of legumes. The largest proportion of vitamin C is not present in the lemon juice but in the lemon peel, ehich is rich in fiber and calcium. A dish with Mediterranean flavours and full of health. 

Ingredients:

240 gr of pasta

120 gr of sheep’s or cow’s ricotta

Juice of half a lemon

Mint q.b.

Extra virgin olive oil

Salt, pepper to taste

1. In a blender mix ricotta, lemon juice and mint, add olive oil until the cream reaches a velvety consistency

2. Boil the pasta in slightly salted boiling water

3. Add the seasoning obtained, season with pepper and a drizzle of olive oil

4. Grate the lemon rind

5. Serve it warm. (This dish is great also cold.)

Ideal product for this recipe