Pasta with roasted red pepper pesto
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Italian cuisine
Roasting
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. <br /> <br />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.
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