Creamy stortini with roasted red pepper, lemon ricotta, and crispy capers

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red peppers on a baking tray, toss them with 1 tbsp olive oil, a pinch of salt, and black pepper. Roast for 20 minutes, stirring halfway through, until tender with charred edges.

2. 2

   While the peppers roast, toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

3. 3

   Heat 1 tbsp olive oil in a small skillet over medium heat. Add the well-dried capers and 1 sliced garlic clove. Fry for 1 to 2 minutes until the capers open and become crisp and the garlic is lightly golden. Transfer to a paper towel-lined plate.

4. 4

   Bring a large pot of water to a boil and add most of the salt. Cook the stortini pasta according to the package directions until al dente. Reserve 180 ml / 3/4 cup of the cooking water before draining.

5. 5

   In a large sauté pan, heat the remaining 1 tbsp olive oil with the butter over medium-low heat. Cook the shallot for 3 minutes until soft. Add 2 minced garlic cloves and the red pepper flakes; cook 30 seconds more.

6. 6

   Transfer the roasted peppers, shallot-garlic mixture, ricotta, lemon zest, 2 tbsp lemon juice, Parmesan, 120 ml / 1/2 cup reserved pasta water, and a pinch of salt and pepper to a blender. Blend until completely smooth.

7. 7

   Pour the sauce back into the large pan and warm over low heat for 1 to 2 minutes. If it feels too thick, add the remaining pasta water little by little until silky.

8. 8

   Add the drained pasta and toss for 1 minute so it is well coated. Stir in half of the basil and half of the toasted walnuts, adjusting salt and pepper if needed.

9. 9

   Serve immediately and finish with the crispy capers, fried garlic, remaining walnuts, remaining basil, and extra Parmesan if desired.