Pesto Pasta with Lemon Ricotta

Updated at: Thu, 17 Aug 2023 12:16:24 GMT

Step 1

Fill a medium pot with salted water and bring to a boil.

Step 2

Preheat oven to 425°F

Step 3

Cut off and discard 1/2 inch of broccoli stem, roughly chop the remaining stem and head of broccoli.

Step 4

Quarter and de-seed lemon. Peel and roughly chop garlic.

Step 5

Remove inside and seeds of Bell Pepper and roughly chop. Toss chopped bell peppers in olive/avocado oil and salt, then place them in single layer on a baking sheet.

Step 6

Roast Bell Peppers in oven at 425°F for 20 minutes.

Step 7

Add pasta to boiling water, follow recommended cook time or until al dente.

Step 8

Meanwhile, heat a drizzle of oil in a large pan on medium-high until hot.

Step 9

Add chopped garlic and broccoli to pan, as well as much of the red pepper flakes as you'd like (depending on preferred spiciness). (I also add a little salt at this point). Cook, stirring occasionally, 5-7 minutes, or until browned and slightly softened.

Step 10

Add 1/2 cup (or a little less) to broccoli. Cook, stirring occasionally, 3-4 minutes or until broccoli is soft and the water is cooked off. Turn off heat.

Step 11

To the pan of cooked broccoli, add cooked pasta, Fromage blanc, and a little water (if needed). Cook on medium high until the pasta is fully coated. Turn off heat.

Step 12

Stir in Pesto and chopped peppers. Taste and season with salt and pepper if needed.

Step 13

Make lemon Ricotta: combine lemon juice from half the lemon, all the ricotta cheese, and 1/2 of the parmesan cheese. Add salt and pepper to taste.

Step 14

Serve pasta with remaining parmesan cheese, a lemon wedge, and lemon ricotta.

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