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One-Pot Lemon Pesto Ricotta Pasta with Toasted Pine Nuts

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One-Pot Lemon Pesto Ricotta Pasta with Toasted Pine Nuts

Description

One Pan Meals For A Crowd Quick dinners, Easy dinner Recipes : These quick & easy meals are exactly what you need! From satisfying dinners to light lunches and energizing breakfasts, this collection is packed with simple, healthy recipes to fuel fat loss, boost energy, and keep you full longer. Clean eating has never been this effortless—perfect for meal prep and busy days!
Recipes:

1 cup ricotta cheese
½ cup unsalted butter, softened
¾ cup granulated sugar
1 egg
1 tsp almond extract
1 ½ cups almond flour
½ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup chopped pistachios (for topping)
2 tbsp honey (for drizzling)
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the ricotta cheese, butter, and sugar until smooth and creamy.
Add the egg and almond extract, mixing until well combined.
In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry to the ricotta mixture, stirring until just combined.
Scoop small spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool slightly before drizzling with honey and sprinkling chopped pistachios on top.
Serve and enjoy these soft, flavorful almond ricotta cookies!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 140 per cookie Servings: 18 cookies

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