July 20, 2019
A quick pasta for summer dinners
This Roasted Red Pepper Pasta with Ricotta is truly the pasta of the summer. It’s light, easy to prepare, and full of fresh summer ingredients.
Red peppers are at the peak of their season and full of flavor. I find that the pine nuts really bring out the fresh flavor of the red peppers. The best part about this sauce is that cream or milk is definitely not required! The parmesan and olive oil paired together definitely go a long way.
If you make this recipe, be sure to tag your creation on the hashtag #foodfinessa.
Roasted Red Pepper Pasta…with Ricotta.
- 4 large red bell peppers, chopped
- 2 tablespoons plus 1/4 cup olive oil
- 3/4 cup sundried tomatoes
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 cup grated parmesan
- 1/2 cup pine nuts
- 1 pound fusilli pasta
- Fresh ricotta
- Fresh basil
- 1/2 teaspoon ground black pepper
- Preheat oven to 400 degrees F. Add the chopped peppers to a baking sheet. Drizzle on olive oil. Roast peppers for 30 minutes until soft and tender. Allow peppers to cool slightly. Add the rest of the olive oil, roasted peppers, sundried tomatoes, garlic cloves, salt, parmesan, and pine nuts to a food processor or blender, and blend until smooth. Transfer sauce to a large saucepan.
- Boil water for pasta, and cook pasta until al dente. Add drained pasta along with 1/4 cup of the pasta water to the sauce. Mix with the sauce in the large saucepan over low heat for 1-2 minutes. Serve with fresh ricotta and basil. Top with black pepper, and enjoy!
