Creamy roasted pepper fusilli with ricotta and basil

Preheat the oven to 200 °C (fan). Wash the red bell peppers, cut them in half, deseed them, and cut into larger pieces. Place them skin-side up on a baking sheet lined with parchment paper, along with the peeled garlic cloves. Drizzle with 15 ml of extra virgin olive oil, sprinkle with a pinch of fine salt, and bake for 20-25 minutes until the pepper flesh is tender and the skin is charred in spots.

While the peppers are roasting, toast the pine nuts in a dry frying pan over low heat for 2-3 minutes, shaking the pan constantly, until golden brown and fragrant. Set aside to cool.

Bring a large pot of plenty of water to a boil for the pasta. When boiling, season with fine salt, add the dried fusilli pasta, and cook until al dente according to the package instructions. Before draining, ladle out 1-1.5 dl of the starchy cooking water.