Roasted Red Pepper Walnut Ricotta Pesto Pasta
Smoky roasted red peppers transform into a creamy, nutty pesto with ricotta cheese and walnuts, creating a rich yet lighter alternative to traditional basil pesto. The charred pepper skins add deep flavor while ricotta provides silky texture without heavy cream. Perfect for weeknight dinners or entertaining, this vibrant pasta showcases the natural sweetness of roasted peppers balanced by garlic and parmesan. The ridged pasta shapes help capture every bit of the velvety sauce.
Ingredients
- 2 large red bell peppersjarred roasted red peppers1:1vegetarian
skip roasting step
- 1 ¾ ounces walnuts
- 1 clove garlic
- 5 ¼ ounces ricotta
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 pound penne rigate, malloreddus, or other ridged pasta
- ¼ cup pasta cooking water, reserved
- grated parmesan, for serving
Instructions
- 1
Roast peppers over gas burner or under electric broiler until charred all over
- 2
Remove peppers to bowl and cover with plastic wrap while cooling
- 3
Combine walnuts and garlic in food processor until finely ground
- 4
Add ricotta, salt, and olive oil to processor and process until integrated
- 5
Skin and seed cooled peppers, then add to ricotta mixture
- 6
Process pepper mixture until combined
- 7
Cook pasta according to package directions
- 8
Reserve 1/4 cup pasta cooking water when pasta is 1-2 minutes from done
- 9
Stir reserved pasta water into pesto
- 10
Drain pasta and toss with pesto
- 11
Serve with grated parmesan cheese
Tips
Char peppers thoroughly for maximum smoky flavor - the more blackened spots, the better the taste
Add pasta water gradually to achieve desired consistency since ricotta thickness varies by brand
Toast walnuts lightly before processing for deeper nutty flavor
Good to Know
refrigerate pesto up to 3 days or pasta dish up to 2 days
make pesto up to 2 days ahead, add pasta water when serving
serve immediately while pasta is hot with parmesan on the side
Common Mistakes
reserve pasta water before draining to avoid dry pesto
remove all pepper seeds to avoid bitterness
process ricotta mixture smooth to avoid lumpy texture
Substitutions
skip roasting step
FAQ
Can I make this without a food processor?
Use an immersion blender or mortar and pestle, though texture will be less smooth. Finely mince garlic and chop walnuts before mixing.
What if I don't have ricotta cheese?
Substitute with cream cheese, mascarpone, or Greek yogurt. Cream cheese works best for similar texture and richness.
How long does leftover pesto keep?
Store covered in refrigerator up to 3 days. Press plastic wrap directly on surface to prevent browning and stir before using.