A flavorful and tasty first course, ideal for the summer season… pasta with bell pepper and ricotta cream can be prepared in just a few minutes, with sautéed peppers blended with ricotta and walnuts. The recipe is very easy, excellent both hot and at room temperature, perfect when fresh, flavorful, and colorful peppers are available. You can use any pasta shape you prefer, even whole wheat, and lactose-free ricotta if you have intolerance issues. Try this dish, it’s really delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 268.51 (Kcal)
- Carbohydrates 29.61 (g) of which sugars 3.49 (g)
- Proteins 10.83 (g)
- Fat 11.43 (g) of which saturated 3.04 (g)of which unsaturated 1.72 (g)
- Fibers 3.11 (g)
- Sodium 327.42 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz pasta
- 3 bell peppers
- 5 oz ricotta
- 2 tablespoons Grana Padano cheese, grated
- 7 walnuts
- 1 clove garlic
- basil (or mint)
- extra virgin olive oil
- salt
- pepper
- oregano
Tools
- Pan
- Mixer
- Nutcracker
- Pot
- Colander
Preparation
Wash the bell peppers, clean them by removing the seeds and inner filaments.
Slice them into strips and cook them for a few minutes in a pan, with a drizzle of oil, a clove of garlic, and a pinch of salt (1).
When they are tender, transfer them to a mixer, keeping a spoonful or two aside.
Add the shelled walnuts, Grana Padano, a pinch of pepper, and oregano. Blend for a few seconds until you get a cream (2).
Pour it into the pan, add the ricotta and mix (3).
Boil the pasta in salted boiling water for the necessary minutes.
Drain it and pour it into the sauce. Add the bell peppers set aside earlier and mix over high heat for a minute, moistening with a little cooking water if necessary.
Serve the pasta on plates, adding some basil or mint leaves to taste.
Pasta with bell pepper and ricotta cream is ready to be served at the table!
Tips and Notes
You can use different varieties of bell peppers, of different colors, as long as they are sweet and fleshy.
I recommend using classic creamy ricotta from the counter (or pre-packaged). If it’s not creamy enough, you can dilute it with milk or pasta cooking water.
FAQ (Frequently Asked Questions)
How can I substitute ricotta?
You can use robiola or another spreadable cheese, also in lactose-free versions.
Can I skip adding the walnuts?
Of course, you can omit them or substitute them with almonds or pine nuts.
