Altschul Recipe Database: Pasta with Red Pepper and Ricotta Pesto
Recipe: Pasta with Red Pepper and Ricotta Pesto
This is a Entree Dish.
Full Recipe: Cooks Illustrated, July/August 2016
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red peppers onion plum tomato basil ricotta penne
3 red bell peppers, stemmed, seeded, and cut into 1/4-inch strips 3 tbsp. olive oil (divided) 1 tsp. salt (divided) 1/4 tsp. pepper 1 small onion, chopped 1 plum tomato, cored and chopped 1/3 c. chopped basil 1/4 tsp. red pepper flakes 2 cloves garlic, minced 1/2 cup whole milk ricotta 1/4 cup grated Parmesan, plus extra for serving 1 tsp. white wine vineagar 1 lb. penne or other large tube pasta
Toss two thirds of the peppers with 1 tbsp. oil and 1/4 tsp. salt in a large nonstick skillet. Cover and lace over medium-low heat and cook, stirring occasionally, until peppers are softened and starting to brown (about 15 minutes). Add the onion, tomato, basil, pepper flakes and 1 clove garlic. Continue to cook uncovered, about 6 more minutes, until the peppers are browned and spots. Remove from heat, and allow the mixture to cool a bit.
In the meantime, boil water and cook the pasta.
Place ricotta, Parmesan, remaining peppers, remaining garlic, remaining oil, vinegar, 3/4 tsp. salt, and 1/4 tsp. pepper in food processor and pulse to break up the peppers. Add the cooked mixture, and process until smooth. Toss with pasta and serve with extra grated Parmesan.