Ricotta Pesto Pasta with Roasted Red Pepper
Silky smooth and absolutely delicious roasted red pepper ricotta pesto pasta. An easy meal that's completely ready in 15 minutes.
Ingredients
- 1 lb pasta of choice
- 1 17 oz 500ml jar roasted red peppers, drained
- 1/3 cup sun-dried tomatoes
- Red pepper flakes
- 1 cup ricotta
- 2 Tbsp heavy cream
- Sauté:
- 3 Tbsp olive oil
- 2 garlic cloves minced
- 1/2 cup grated parmesan
Instructions
- Start your pasta cooking in salted water, remembering to reserve some of the cooking water.
- Add the roasted red peppers, sun-dried tomatoes, red pepper flakes, ricotta and cream to the blender and blend until smooth.
- In a large skillet heat the olive oil over medium heat and add in the garlic. Cook for about 2 minutes and then pour in the blender pesto mixture.
- Allow to cook until heated through and season with S&P.
- Scoop in the cooked pasta and mix well, adding some of the cooking water to thin, if needed.
- Remove from heat and stir in the parmesan.
- Serve with more parmesan and red pepper flakes.
Tried this recipe?Let us know how it was!