Roasted Pepper & Ricotta Pasta

Sweet roasted red peppers blended with creamy ricotta create a luscious spring pasta sauce that's both indulgent and surprisingly light.

Instructions

1. Roast the peppers: Place 2 red bell peppers under a hot grill or directly over a gas flame, turning, until charred all over. Place in a covered bowl for 10 minutes, then peel, seed, and roughly chop.
2. Cook penne: Boil salted water and cook 200g penne until al dente. Reserve 80ml pasta water and drain.
3. Make the sauce: Blend the roasted peppers with 150g ricotta, 20ml olive oil, salt, and pepper until smooth.
4. Combine: Toss the cooked penne with the pepper-ricotta sauce, adding pasta water to reach a silky consistency.
5. Serve: Plate immediately with a drizzle of olive oil and fresh herbs if available.