Gluten-free pasta with roasted pepper cream

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Bell peppers200 g
• Part-skim ricotta50 g
• Extra virgin olive oil1 teaspoon
• Garlic1 clove
• Basilto taste
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Preheat the oven to 220 °C (conventional) and line a baking tray with baking paper.
2. Wash and dry the peppers and lay them whole on the tray; roast at 220 °C for 25 minutes, turning halfway, until the skin is dark and wrinkled.
3. Seal them straight away in a food bag or a covered bowl for 10 minutes: the steam loosens the skin. Then peel them and remove the stem and seeds.
4. Meanwhile bring plenty of water to the boil for the pasta and salt it once it boils; peel the garlic and keep half a clove.
5. Blend the peppers with the light ricotta, olive oil, the half garlic clove and a pinch of salt until the cream is smooth and velvety.
6. Add the gluten-free pasta and cook for the time on the packet, stirring often, until al dente.
7. Drain it, keeping a small ladle of the cooking water, and dress it with the pepper cream, loosening if needed; finish with torn basil.