The first time my husband made this for me I couldn't believe I'd never had it before. It's the sort of dish that feels instantly familiar and slips easily into regular rotation.
In the version my husband learned from some Milanese friends of his,strips of bell pepper sauteed in olive oil are tossed with ricotta and poured over penne. Although I also like it that way, I find this version more versatile. If you don't need to make a pound of pasta, leftover pesto can be spooned onto scrambled eggs, stirred into quiche, or served over gnocchi. —howtocookabear
large red bell peppers (or one red and one orange or yellow)
walnuts (50 grams)
ricotta (150 grams)
penne rigate, malloreddus, or other ridged pasta