Tortiglioni with roasted pepper and ricotta cream

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Bell peppers250 g
• Ricotta90 g
• Grana Padano10 g
• Extra virgin olive oil5 g
• Garlic1 clove
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Heat the oven to 220 °C fan. Wash the peppers, put them whole on a tray lined with baking paper and roast for 25 minutes, turning halfway, until the skin is dark and wrinkled.
2. Seal them straight away in a bag or a covered bowl for 5 minutes: the steam loosens the skin. Meanwhile put the pasta water on.
3. Peel the peppers, remove the stalk and seeds and put them in the blender with the ricotta, the grated Grana Padano, half a garlic clove, the oil, a few basil leaves and a pinch of salt; blend until velvety.
4. When the water boils, add salt and cook the tortiglioni for the time on the packet, until al dente.
5. Drain them, keeping a little cooking water, and dress them with the pepper cream, loosening with a splash of water until creamy; serve with fresh basil.