Ear-shaped pasta in a roast red pepper and tomato sauce and topped with pistachios and ricotta
This dish is a happy accident. I first made it to accompany roast potatoes, with muhammara in mind (a delicious Middle Eastern dip of roast red pepper, walnuts and pomegranate molasses). But I had no walnuts, so used pistachios instead. The result is addictive and it has since become a go-to; the sauce works just as well tossed through pasta as it does with grilled prawns or roast potatoes. You could use crumbled feta instead of ricotta to top the pasta, but I like that the ricotta doesn’t compete with the flavour of the sauce.
