Pasta with sun dried tomato ricotta pesto

Ingredients

• 200 grams (7.1 oz) pasta, like rigatoni, paccheri or penne
• 170 grams (5.9 oz) pancetta, or bacon, cut into cubes
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 3 tablespoons pine nuts
• fresh thyme, for serving (optional)
• sun-dried tomato ricotta pesto
• 140 grams (5 oz) semi-dried tomatoes, drained (oil reserved)
• 120 grams (4.5 oz) ricotta
• 30 grams (1 oz) toasted pine nuts
• 80 milliliters (1/3 cup) oil from the sun-dried tomatoes
• 1 teaspoon miso
• 1 tablespoon lemon juice
• 1 teaspoon crushed red chili flakes, or as much as you can handle
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper

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