Cook the pasta in a large pot of slightly salted boiling water.
In a blender, add the red peppers, basil, garlic, pine nuts or almonds and olive oil. Process until smooth and thick, then mix in the ricotta. Season to taste with salt and pepper.
Drain the pasta al dente, 2 mins before cooking time suggested on package. Reserve 1/4 cup of cooking water.
Transfer the pasta in a large serving bowl and toss in the red pepper pesto. Add in a little water if necessary to make the sauce creamier.
Season with black pepper and top with cubed mozzarella or sliced roasted red pepper and basil leaves.
Serve immediately or at room temperature. Enjoy!