I made this tagliatelle with roasted red pepper ricotta just before we left for our cruise. In the past, we’ve miscalculated many meals and groceries and a lot of unwarranted waste occurred. I tried to be more judicious this time. I cooked each of the 5 days before we left, using up the mishmosh of lettuce, spinach, cheese, yogurt, and vegetables I had laying around the refrigerator. I made roasted red pepperswith the two peppers I had and since there was a bit of ricotta leftover from a previous meal, I started creating a recipe based around the ricotta and roasted red peppers. Garlic was a natural addition – it balances out the sweetness of the peppers and gives the pasta a kick. Blending the sauce in a blender gives you the creamiest and smoothest consistency. My Nutri-Bullet does the job perfectly but you can use any blender to puree everything together. Tagliatelle is a broad, flat pasta which comes in the cutest little clumps. Cooking it causes the pasta to separate but it’s pretty easy to re-wrap the pasta around a fork and recreate the little piles you can see in the photos.

Tagliatelle with Roasted Red Pepper Ricotta

Tagliatelle with roasted red pepper ricotta and garlic

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Ingredients

• 1 c ricotta cheese
• 1/2 c roasted red peppers
• 1/2 c heavy whipping cream
• 1 1/2 garlic cloves
• 1/2 tsp salt
• 12 oz tagliatelle pasta
• Cilantro, garnish

Instructions

1. Cook pasta according to packaging directions, strain but reserve 1/4 c of the cooking water.
2. Add the 1/4 c of water to the pasta.
3. In a blender on high, combine ricotta, roasted red peppers, cream, garlic and salt and blend until smooth and creamy.
4. Add to pasta and mix well.
5. Serve with chopped cilantro.

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