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