Pasta With Roasted Red Pepper Pesto

• 2 large red bell peppers (or one red and one orange or yellow)
• 1.75 ounces walnuts (50 grams)
• 1 clove garlic
• 5.3 ounces ricotta (150 grams)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 pound penne rigate, malloreddus, or other ridged pasta
• 1/4 cup pasta cooking water, reserved
• grated parmesan for serving

1. Roast peppers over a gas burner or under an electric broiler til charred all over. Remove them to a bowl & cover it with plastic wrap while the peppers cool.
2. In a food processor, combine walnuts and garlic until finely ground. Add the ricotta, salt, and olive oil, and process til integrated.
3. Once the peppers have cooled, skin and seed them. Add them to the ricotta mixture and process until combined.
4. In the meantime, cook the pasta. When it is a minute or two from being done, remove 1/4 cup of cooking water and stir it into the pesto.
5. Toss the pesto with the drained pasta and serve with grated parmesan cheese at the table.

red bell peppers, walnuts, clove garlic, olive oil, salt, penne rigate, pasta cooking water

Taken from food52.com/recipes/10521-pasta-with-roasted-red-pepper-pesto (may not work)