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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