Crumble the peppers over the pasta and then top with the shaved ricotta. Serve immediately. Make the pasta dough: On a clean work surface, mix together the semolina flour and the salt. Make a well ...

Roast for 20 minutes. To make the pasta sauce, drain the cashew nuts, then put the cashews, red pepper, sundried tomatoes, garlic cloves, remaining mixed Italian herbs, the hot water, soya cream ...

This is where I encountered the small stuffed pepper that inspired today’s pasta recipe. They’re a little bit bigger than a gumball; olive green or deep red, but wrinkly and a little stodgy.

To make the pasta garganelli, place the egg yolks and flour into a food processor and blend until it comes together as a dough ... and season with salt and pepper. To serve, bring a large saucepan ...

Pasta dough: On a wood board or in a large bowl ... Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth.