A creamy and colorful pasta dish, perfect for bringing flavor and simplicity to the table
The sweetness of the peppers meets the delicate flavor of Soligo Fresh Ricotta, with its soft and creamy texture, while the almonds add a pleasant crunchy note.
A simple yet flavorful pasta dish, perfect for a family lunch or for a dinner that’s a little different from the usual.
Preparation
First, wash the peppers, remove the stems, seeds and inner membranes, then cut them into small pieces.
Heat the extra virgin olive oil in a large frying pan with a clove of garlic. Add the peppers, season with salt and pepper, and cook over medium heat for about 15 minutes, stirring occasionally, until soft. Remove the garlic.
Transfer about three quarters of the peppers to a blender, add the Soligo Fresh Ricotta and blend until smooth and creamy. If necessary, add a few tablespoons of hot water to achieve an even silkier consistency.
Meanwhile, cook the pasta in plenty of salted water and drain it al dente, reserving some of the cooking water.
Pour the pepper and ricotta cream into the pan, add the pasta and toss everything together over low heat. Add a little cooking water at a time until you achieve a creamy and velvety consistency.
Toast the almonds for a few minutes in a non-stick pan, then roughly chop them. Plate the pasta and finish with the reserved peppers, the crunchy almonds and a few fresh basil leaves.
Serve immediately, adding a drizzle of extra virgin olive oil if desired.