Ingredients

• 350 g short pasta type propellers
• 300 g cow's milk ricotta
• 180 g shelled beans
• 3 red, yellow, green peppers
• salt

To prepare the helices with peppers, broad beans and ricotta, wash the peppers and bake them at 200 ° C for about 40 minutes.
Plunge the beans in salted boiling water; after 1 minute, drain and peel them.
Crumble ricotta (keep 1 spoon aside) on a plate covered with parchment paper; bake it at 180 ° C until it is golden brown.
Take away peppers from the oven, let them cool, then remove the skin, white filaments and seeds inside.
whisk the yellow pepper with the spoonful of ricotta kept aside and a pinch of salt, obtaining a cream. Cut the other peppers into strips.
Boil the pasta, drain and season with the pepper cream and complete it with the striped peppers, the beans and the ricotta in the oven.

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