Penne with Red Pepper Pesto (Pesto Calabrese)

Name: Penne with Red Pepper Pesto (Pesto Calabrese)
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 3 , red bell peppers, stemmed, seeded, and cut into 1/4-inch-wide strips (5 cups); 3 tablespoons, extra-virgin olive oil; , Salt and pepper; 1 , small onion, chopped; 1 , plum tomato, cored, seeded, and chopped; 1/3 cup, chopped fresh basil; 1/2-3/4 teaspoon, red pepper flakes; 1 teaspoon, garlic, minced to paste; 1/2 cup whole-milk, ricotta cheese; 1/4 cup, grated Parmesan cheese, plus extra for serving; 1 teaspoon, white wine vinegar; 1 pound, penne

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Pasta
Weeknight
Vegetarian

By Steve Dunn ･ Appears in Cook's Illustrated July/August 2016

Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.

SERVES 4

TIME 1 hour

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