Italian summer recipes: roasted pepper pâté and ricotta‑spinach pasta

A creamy roasted‑pepper pâté combines charred peppers, fresh robiola cheese, almonds, pine nuts and smoked paprika. After baking the peppers, they are peeled, blended with the cheese and nuts, then chilled and spread on toasted crostini or used as a pasta sauce.

Another easy dish mixes ricotta, cooked spinach and Parmesan into a smooth, bright‑green cream that coats hot pasta. The sauce is flavored with garlic, olive oil, salt, pepper and a hint of nutmeg, creating a velvety alternative to traditional pesto.