Pesto calabrese and it's creamy burrata - italian pesto with bell pepper and ricotta

Ingredients

• 1 red bell pepper
• 1/2 onion
• salt
• 2.5 oz ricotta cheese
• 1.2 oz pecorino cheese
• 1.2 oz parmesan cheese
• 1 tsp tomato paste
• 1/3 cup olive oil

You can eat it with :

• 14 oz pasta
• 2 burrata cheese

Materials

• freezer bag

Preparation

• Preheat the oven to 450°F (230°C), grill function. Cut the red bell pepper in half, remode the seeds and place it skin-up on a baking sheet.
• Bake for 20 minutes : the skin has to be black and the pepper has to be tender.
  
• Put the baked pepper in a freezer bag, close it and leave to rest for 10 minutes. Open the bag and peel the peppers.
• Cut onion into strips and cook it in a hot pan with olive oil until tender and translucent. Set aside.
  
• Put the bell pepper, onion, ricotta, pecorino, parmesan, tomato paste, salt and olive oil in a blender and blend until smooth.
• Transfer into a hermetic box and refrigerate or use it directly.
  
• Cook the pasta into salted boiling water 1 minute less than the time recommended on the box. Add sauce and some of the pasta water. Stir in the pan on medium it until the water is absorbed.
• Serve the pasta in a plate, add a burrata on top. Cut the burrata to open it and add a drizzle of olive oil, some salt and pepper and enjoy !