Quick and Easy Roasted Pepper Pasta
How do you get everyone to say 'Mamma Mia' with each bite? Simply whip up this quick and easy Roasted Red Pepper Pasta!
Recipe Image Attribution: Bite Me More
Ingredients
- ROASTED RED PEPPER SAUCE
- 2 red bell peppers, roasted, peeled and chopped
- ¼ cup ground almonds
- ¼ cup red wine vinegar
- ¼ cup Parmesan cheese, freshly grated
- 3 sun-dried tomatoes, packed in oil, chopped
- 1 Tbsp shallot, chopped
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup olive oil
- PASTA
- 1 lb fusilli
- 1 cup fresh peas
- ½ cup whole milk ricotta cheese
- fresh basil leaves for garnish
Equipment
- measuring cups and spoons
- cheese grater
- cutting board and knife
- food processor or blender
- large pot
- colander
Directions
ROASTED RED PEPPER SAUCE
- In a food processor or blender, combine roasted red peppers, ground almonds, red wine vinegar, Parmesan cheese, sundried tomatoes, shallot, salt and pepper. Blend until well chopped.
- Add olive oil and blend until smooth. Cover and let stand until ready to dress pasta.
PASTA
- In a large pot of lightly salted boiling water, cook fusilli until tender. In the last 2 minutes of cooking the pasta, add fresh peas and cook until both are tender. Drain well and place pasta and peas in a large serving bowl.
- While pasta is still warm, toss with prepared sauce. Top pasta with crumbled ricotta cheese and garnish with basil leaves.
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