Pumpkin, ricotta and pesto
Ingredients (serves 1)
- 180 g peeled pumpkin
- 40 g ricotta
- 5 g toasted almonds
- 1 tbsp extra virgin olive oil
- Salt (restrict in case of hypertension and / or fluid retention)
- Fresh mint (optional)
- For the pesto:
- 20 g basil
- 20 g grated aged cheese
- 15 g pine nuts or almonds
- 1 tbsp extra virgin olive oil
Method
- 1. Cut the pumpkin into large cubes and mix with the olive oil and a pinch of salt.
- 2. Cook in the air fryer or in the oven for ten to fifteen minutes, or in the microwave in a
- covered microwaveable container for eight minutes at maximum power.
- 3. For the pesto, blend all the ingredients. Add water if needed until obtaining a fine texture. Set aside.
- 4. Chop the almonds.
- 5. Mix the pumpkin with the ricotta.
- 6. Season with the pesto.
- 7. Decorate with the almonds and fresh mint leaves on top.
- 8. Serve.
