Fusilli with Roasted Red Pepper Cream, Ricotta, and Pumpkin Seeds

Instructions

1. 1

   Toast the seeds

   Add the pumpkin seeds to a dry pan and toast for 2 to 3 minutes over medium heat. When they become fragrant and begin to pop lightly in places, transfer them to a plate.

   
2. 2

   Cook the fusilli

   Bring 1.5 l of water to a boil in a large pot, add 6 g of salt, and cook the fusilli according to the package instructions, until al dente. Before draining, measure out 80 ml of the pasta cooking water.

   
3. 3

   Start the sauce

   While the pasta cooks, heat the olive oil in a pan. Add the finely chopped garlic and cook for about 30 seconds, just until fragrant. Add the drained pepper, cut into pieces, and cook for another 2 minutes.

   
4. 4

   Blend the cream

   Transfer the pepper mixture to a blender. Add the ricotta, lemon juice, 1 g of salt, black pepper, and the measured pasta water. Blend until smooth.

   
5. 5

   Combine the pasta and sauce

   Return the cream to the pan and warm it over low heat, but do not let it boil vigorously. Add the baby spinach and stir until wilted, about 1 minute. Stir in the drained fusilli and toss to coat, letting the sauce cling to their ridges.

   
6. 6

   Finish and serve

   Divide the pasta between two plates and sprinkle with the toasted pumpkin seeds. Serve immediately while the sauce is warm and creamy.