Italian mac and cheese with roasted peppers and ricotta

Name: Italian mac and cheese with roasted peppers and ricotta
Total time: 20 min
Yield: 4
Ingredients: 4 Red pepper; 6 tablespoon olive oil; 4 tablespoon pine nuts; 300 gram fusilli; 1 Red onion; 2 clove garlic; 75 gram Parmesan cheese; 250 gram ricotta; 1 tablespoon parsley

Ingredients

4 Red pepper
6 tablespoon olive oil
4 tablespoon pine nuts
300 gram fusilli
1 Red onion

2 clove garlic
75 gram Parmesan cheese
250 gram ricotta
1 tablespoon parsley

Directions

Roast the pine nuts in a dry, hot frying pan. Boil the pasta according to the instructions on the packaging, drain and keep some of the cooking water.
Heat the remaining olive oil in a frying pan and fry the onion and garlic for about 4 minutes.
Grind the roasted peppers, half of the ricotta and half of the Parmesan cheese, the onion and garlic in a food processor into a creamy sauce.
Add some cooking water if necessary. Stir the sauce through the pasta and warm through.
Sprinkle with the pine nuts and spread the rest of the ricotta and parmesan over it. Garnish with the parsley.