Roasted Red Pepper & Walnut Pasta with Ricotta
Fusilli with roasted red peppers, garlic, walnuts, ricotta, spinach, lemon zest, and Parmesan, seasoned with salt and black pepper.
- 2 medium Red peppers
- 50 g Walnuts
- 3 cloves Garlic cloves
- 4 tbsp Olive oil
- 140 g Fusilli pasta
- 125 g Ricotta cheese
- 100 g Fresh spinach
- ½ whole Lemon
- 20 g Parmesan cheese
- 1 pinch Salt
- 1 pinch Black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Halve the red peppers, deseed them, and place cut-side down on a baking tray. Drizzle with 2 tablespoons of olive oil.
- Step 3
Add the walnuts to the tray with the peppers. Roast for 20-25 minutes, or until the peppers are softened and slightly charred.
- Step 4
While the peppers are roasting, bring a large pot of salted water to a boil for the pasta.
- Step 5
Cook the fusilli pasta according to package instructions until al dente. Reserve about 100ml of the pasta water before draining.
- Step 6
Once roasted, peel the skin from the peppers if desired (optional, but makes a smoother sauce).
- Step 7
In a food processor, combine the roasted peppers, roasted walnuts, 2 peeled garlic cloves, the remaining 2 tablespoons of olive oil, and the juice of half a lemon.
- Step 8
Blend until smooth, adding a splash of the reserved pasta water if needed to reach your desired consistency. Season with salt and black pepper to taste.
- Step 9
In a large pan or bowl, combine the drained pasta with the red pepper and walnut sauce.
- Step 10
Stir in the ricotta cheese and fresh spinach. The heat from the pasta will wilt the spinach.
- Step 11
If the sauce is too thick, add a little more reserved pasta water until it's creamy.
- Step 12
Serve immediately, topped with grated Parmesan cheese and a final grind of black pepper.
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