Romesco pappardelle with anchovy butter and ricotta

I know I usually start with a cute lil funny story about this dish, or something completely unrelated, but I’m in a bit of a hurry since my desperately hungover self did in fact not manage to write up this recipe yesterday as I was supposed to. So here you go, enjoy a lovely pasta this weekend, don’t forget to hit up the hydration station, and behave!

Ingredients #

For 2:

• 2 red peppers
• 400gr fresh pappardelle
• 200gr walnuts
• 3 garlic cloves
• Olive oil
• Red wine vinegar
• Chili flakes
• 50g butter
• 2 anchovy filets
• 100g ricotta
• Salt
• Pepper

Method #

1. Preheat the oven as hot as it goes, and add the peppers in there to roast them until charred, about 20 minutes.

2. Heat up a large pot of salted water, and cook the pappardelle al dente according to package instructions.

3. Heat up some olive oil in a small skillet and toast the walnuts in there until nicely golden brown.

4. Once the peppers are nicely charred add them to a blender together with the toasted walnuts, 3 garlic cloves, 2 teaspoons of chili flakes, two tablespoons of olive oil, and a tablespoon of red wine vinegar. Season with salt and black pepper to taste.

5. In the small skillet where you toasted the walnuts, melt the butter and anchovy together.

6. When ready, toss the pappardelle in the romesco sauce with some pasta water, and taste for seasoning. Plate it up with a dollop of ricotta and drizzle over the anchovy butter.

Happy weekending folks!