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Ingredients:
1 pound penne or fusilli pasta
salt
1/4 cup ricotta cheese
1 1/4 cups drained (from jar) roasted red peppers, chopped
1/2 cup slivered almonds, toasted
1/4 cup grated Asiago cheese
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 Tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes
Bring 4 quarts water to boil in large pot. Add pasta and 1 Tablespoon salt to boiling water and cook until just past al dente. Reserve 3/4 cup pasta water. Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl.
Puree ricotta and 2 Tablespoons hot pasta water in food processor until smooth. Add 3/4 cup roasted peppers, 1/4 cup almonds, Asiago, oil, garlic, parsley, pepper flakes, and 1/2 teaspoon salt and puree until smooth. Stir pesto into pasta until well coated, adding reserved pasta water as needed to adjust consistency. Fold in remaining roasted peppers and almonds. Season with salt. Serve.
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