Pasta with pepper cream and ricotta cheese

Are you looking for a new creamy first course for your menus? I offer you pasta with pepper cream and ricotta, an appetizing recipe that combines the typical sweetness of these vegetables with the rustic and intense taste of sheep's milk ricotta. But it is not the first time that I offer you a captivating mix with peppers in sauce, in fact you can also taste the version with sausage, the one with bacon or even simply transformed into a velvety pepper pesto for pasta. Simple and hearty, pasta with pepper cream and ricotta will fill your table with color and joy!

INGREDIENTS

Bows pasta 160 g

Red peppers 250 g

Sheep's milk ricotta 130 g

Cherry tomatoes 70 g

Basil 6 leaves

Garlic 1 segment

Extra virgin olive oil to taste

Fine salt to taste

PREPARATION

To make the pasta with pepper cream and ricotta, first wash the peppers, remove the top cap with the stalks, divide them in half and extract the inner seeds, then cut them into strips. Wash and halve the cherry tomatoes. In a frying pan, heat a drizzle of olive oil with a clove of garlic for 2-3 minutes over low heat. Pour in the peppers and cherry tomatoes, salt, cover with the lid and bake for 10 minutes. Put a pan full of salted water on the stove and bring to a boil. When cooked, remove the garlic and set aside. Cook the pasta al dente. Meanwhile, mash the ricotta well with a fork. Pour the peppers and tomatoes into a tall glass, add the basil leaves and blend with an immersion blender. You need to get a homogeneous cream. Pour the cream into the pan used for cooking the vegetables, drain the pasta here as well. Add the ricotta and sauté just long enough to mix the dressing. Serve the pasta with pepper cream and ricotta piping hot.

PRESERVATION

I recommend eating the pasta with pepper cream and ricotta immediately. You can prepare the cooked vegetables in advance.

ADVICE

For a more delicate flavor you can use cow's milk ricotta.