Remember my post on how to make Roasted Red Pepper Pesto? The one with walnuts, sun-dried tomatos and basil?
Well I have a few jars of it in my freezer and yesterday I had no idea what to make myself for lunch so I grabed one and use it do dress my pasta! To give it an extra kick, I’ve sprinkled it with grated ‘ricotta salata’, which is a kind of aged ricotta which has been pressed, salted and dried. You can buy it, or make it yourself. You will be able to find my family recipe on my cookbook coming out at the end of August
Now let me show I made myself lunch yesterday!
Ingredients (serves 2):
- 180 g linguine pasta (spaghetti, tagliatelle will do too)
- 6 tbsp Roasted Bell Pepper Pesto
- 2 tbsp grated ricotta salata
- 2 tbsp chopped fresh parsley
- 1 tsp salt
Grab your roasted bell pepper pesto (see recipe)
Cook the linguine according to package instructions adding 1 tsp of salt, drain it leaving a bit of the cooking water in the pan (about 2 tbsp). Put the pasta back into the pan
add the pesto, and stir on medium heat for a couple of minutes
Remove from the stove and add the half of the chopped parsley, stir well to combine
Move to serving plates, sprinkle with the grated ricotta salata and the remaining chopped parsley
Your lunch is ready!
This is good, easy and quick! Perfect idea for a last minute-dinner/lunch