Cut the bell peppers in half vertically and remove the seeds and stems then place the peppers cut-side down on a rimmed baking sheet lined with aluminum foil.
Roast the peppers in the oven until the skin is charred in spots, about 40 minutes.
Transfer the peppers to a large bowl then cover the bowl to allow the peppers to steam for 15 minutes.
Peel the skins off the peppers and discard then place the peppers into a food processor or blender along with the ricotta, Parmesan, garlic, almonds, and crushed red pepper flakes.
Pulse the mixture into a paste then transfer the paste into a large bowl.
Stir the olive oil, 1 tsp salt, and 1/4 tsp black pepper in with the paste until well combined then set aside.
Cook the rigatoni pasta according to the package directions.
Drain the pasta, reserving about 1/4 cup of the pasta water, then toss the cooked pasta in with the pesto sauce.
If needed, stir in some of the reserved pasta water a little bit at a time until you reach a desired consistency.
Taste and season with additional salt & pepper if needed.
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