Spring Rotolo with Pancetta Ricotta and Blue Cheese Cream

Spring Rotolo with Pancetta, Ricotta and Blue Cheese Cream

Spring Rotolo with Pancetta, Ricotta and Blue Cheese Cream

By myfoodbag.co.nz
Serves 3

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Details
  • Servings:   3
  • Calories:   332
  • Protein:   18g
  •  
  • Fiber:   6g
  • Sugar:   6g
  • Carb Total:   16g
  •  
  • Trans Fat:   1g
  • Saturated:   9g
  • Fat Total:   21g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • ½ red onion
  • 50g pancetta
  • 1 cup frozen peas
  • 1 pack ricotta cheese
  • 2 Tbsp grated Parmesan cheese
  • 1 pasta sheet
  • 1 pack blue cheese cream
  • 2 Tbsp grated Parmesan cheese
  • 1 bunch asparagus
  • 1/3 bag rocket
  • ½ pack walnuts
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 2 Tbsp mint leaves
  • olive oil
  • pepper
  • salt
  • chilli flakes
Instructions

Spring Rotolo with Pancetta, Ricotta and Blue Cheese Cream serves 3 original recipe by myfoodbag.co.nz.

View original preparation instructions

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