Ricotta cheese and red peppers give this Italian pesto a warm, orange hue and a delightfully complex flavor profile. Ricotta, Grana Padano cheese, and pecorino romano cheese come together for a creamy pesto sauce, while the red peppers and chili peppers provide a tantalizing heat. 

Ideal with gnocchi and durum wheat penne, it is a dish worthy of a cookery book if tossed with fresh trofie with the addition of courgettes or string beans and dusted with plenty of grated Parmigiano Reggiano. Make it for an informal dinner al fresco, at the seaside, in the summer, and enjoy its fresh scent, the classic taste you expect from a home-made pesto, as it used to be done.

You can use Polli pesto as a pasta sauce or as a spread for your favorite sandwiches.