Orecchiette with Calabrian Pesto from The Vegetarian Kitchen by Prue Leith and Peta Leith

Ingredients

• salt and black pepper to season
• 4 tbsp olive oil
• 80 g ricotta
• 125 g vegetarian Parmesan-style cheese, grated, plus extra to serve
• 1 small red chilli, deseeded and chopped
• 1 red pepper, deseeded and diced
• 1 large garlic clove, roughly chopped
• 1 small onion, diced
• 4 tbsp vegetable oil
• green salad leaves to serve
• 2 plum tomatoes, deseeded and chopped
• plain flour for dusting
• 500 g fine semolina