Troccoli with peppers cream and saltes ricotta cheese

In plenty of salted water, put the pasta to boil. In a pan heat the peppers cream with the peppers fillets and a little pasta water. Once cooked, put the pasta inside the sauce, creamy with extra virgin olive oil and place in a dish. Garnish with grated salted ricotta and serve.

for 4 people

400g troccoli

250g Sapori Sinceri peppers cream

150g peppers fillets

60g grated salted ricotta cheese

extra virgin olive oil, salt and pepper