Creamy Roasted Pepper Ricotta Pesto

Steps

1. Preheat the oven to 450°F (230°C) and line a baking sheet with foil.
2. Rub the red bell pepper halves and the garlic cloves with one third of the olive oil and lay the bell pepper halves cut side down on the sheet with the garlic.
3. Roast 20 to 25 minutes, until the bell pepper skins are blackened and blistered; add the pumpkin seeds to a corner of the sheet for the last 4 minutes to toast.
4. Cover the roasted bell pepper halves with foil and let them steam 10 minutes, then peel off their skins and squeeze the garlic from its papery peels.
5. In a blender or food processor, pulse the toasted pumpkin seeds and roasted garlic until finely chopped.
6. Add the roasted red bell pepper, basil, parmesan, lemon juice, smoked paprika, crushed red pepper flakes and salt; blend until mostly smooth.
7. With the blender running, stream in the remaining two thirds of the olive oil.
8. Add the ricotta and pulse just until creamy and evenly orange.
9. Toss with hot pasta, loosening with a splash of pasta cooking water if needed; refrigerate leftovers up to 3 days.