Creamy Ricotta with Bell Peppers

Ingredients

• 15 g pine nuts (1 tbsp)
• 1 yellow bell pepper
• 1 red bell pepper
• 40 g arugula (about a handful)
• 250 g creamy ricotta
• 1 tbsp Olive Oil
• 1 tbsp White Wine Vinegar
• Salt
• black pepper

Instructions

1. 1.

   Toast the pine nuts in a dry pan over medium heat until fragrant, then set aside.

2. 2.

   Wash and trim the bell peppers, cutting them into small cubes. Wash the arugula, pat dry, and chop.

3. 3.

   Combine the toasted pine nuts with the diced peppers, chopped arugula, ricotta, olive oil, and vinegar; season with salt and pepper. Divide onto two bowls.