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Whipped Pepper and Ricotta Pasta
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Whipped Pepper and Ricotta Pasta

35 minPara 4Nutri-Score B€€
de @the_pastaqueen29 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • bell peppers (cored, white parts removed, roughly chopped)Frutas y verduras3 piezas
  • chili pepper (chopped)Frutas y verduras1 pieza
  • tomato paste (a little, for depth)Despensa15 g
  • olive oil (for cooking and finishing)Despensa30 ml
  • salt (for the sauce and the pasta water)Especias8 g
  • water (a splash, for the sauce)Otro60 ml
  • pasta (short or long pasta)Cereales320 g
  • ricotta (fresh, well drained)Lácteos400 g

por ración

Nutrición

452kcal

Carbohidratos
63 g
Proteínas
16 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Procesador de alimentos
  • Tamiz
  • Bol
  • Olla
  • Varillas

paso a paso

Preparación

  1. Prepare the peppers

    • Core the bell peppers and remove all the white inner parts, which are slightly bitter.
    • Roughly chop the peppers and the chili pepper.
    Paso 1

  2. Cook the pepper sauce

    • Heat the olive oil in a frying pan and add the peppers and chili.
    • Season with salt, add a splash of water and a little tomato paste.
    • Cover and cook until the peppers are very soft and sweet.
    Paso 2

  3. Blend and strain

    • Blend the cooked peppers in a food processor until smooth.
    • Pass the purée through a sieve to get a velvety sauce.
    Paso 3

  4. Cook the pasta

    • Bring a pot of salted water to a boil and cook the pasta until al dente.
    Paso 4

  5. Whip the ricotta

    • Whip the ricotta with the velvety pepper sauce until light and creamy.
    Paso 5

  6. Combine and serve

    • Loosen the whipped ricotta with a splash of hot pasta water.
    • Toss the drained pasta with the creamy pepper sauce.
    • Finish with a drizzle of olive oil and serve.
    Paso 6
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