Fusilli, Ricotta Cheese & Sweet Peppers
Fusilli, ricotta cheese and sweet peppers need to be prepared in just the right way for the best and most delicious results possible. Make fusilli, ricotta cheese and sweet peppers with help from a celebrity chef and award winning author in this free video clip.
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Hi. I'm Maria Liberati from the award winning book series The Basic Art of Italian Cooking, and today I'm making fusilli pasta with ricotta cheese and sweet peppers. I took a pound of fusilli pasta and cooked it to al dente and I'm going to set that over to the side. I took one green pepper and one red pepper and cut them in to little thin strips. And I'm putting the peppers in the bowl and I am going to add in two tablespoons of extra virgin olive oil, two tablespoons of freshly chopped parsley, and freshly ground black pepper. I'm going to mix my fresh peppers, olive oil and fresh parsley around so they get marinated with flavor. And now I'm going to add in the pound of cooked fusilli pasta making sure that the pasta has the peppers evenly distributed. Now I'm going to add in a half a cup of ricotta. You can use fresh or store bought, fresh is always better. I'm going to mix this around the pasta and evenly distribute the ricotta into the pasta and peppers. This dish can be served hot or cold. It's ready to be plated, just another fresh grate of black pepper. I'm Maria Liberati from The Basic Art of Italian Cooking. Thanks for watching.