Pasta With Roasted Red Pepper Pesto

1. 1

   Roast peppers over a gas burner or under an electric broiler til charred all over. Remove them to a bowl & cover it with plastic wrap while the peppers cool.

2. 2

   In a food processor, combine walnuts and garlic until finely ground. Add the ricotta, salt, and olive oil, and process til integrated.

3. 3

   Once the peppers have cooled, skin and seed them. Add them to the ricotta mixture and process until combined.

4. 4

   In the meantime, cook the pasta. When it is a minute or two from being done, remove 1/4 cup of cooking water and stir it into the pesto.

5. 5

   Toss the pesto with the drained pasta and serve with grated parmesan cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.