Pasta with Roasted Bell Pepper Pesto

Ingredients

• 6-⅜ ounces, weight Linguine Pasta
• 1 teaspoon Salt
• 6 Tablespoons Roasted Bell Pepper Pesto
• 2 Tablespoons Chopped Parsley
• 2 Tablespoons Grated Ricotta Salata

Preparation Instructions

Cook pasta according to package instructions adding 1 teaspoon of salt into the water. When it’s done, drain the pasta, leaving about 2 tablespoons of the cooking water in the pot with the pasta. Add the pesto, and stir on medium heat for a couple of minutes. Remove from the stove, add half of the chopped parsley and stir to combine.

Move to serving plates, sprikle with ricotta salata and the remaining parsley and serve.