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Preheat your oven to 400°F (200°C).
Place the halved red bell peppers and the trimmed head of garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with kosher salt.
Roast in the oven for about 25-30 minutes, or until the peppers are tender and slightly charred.
Once roasted, remove from the oven and let them cool slightly. Squeeze the garlic cloves out of their skins and into a blender or food processor.
Add the roasted bell peppers, remaining olive oil, toasted almonds, toasted cashews, and sun-dried tomatoes to the blender. Blend until smooth to create the red pesto.
In a pot, bring salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the cooked orzo with the red pesto. Mix well to ensure the pasta is evenly coated.
Stir in the freshly grated Parmigiano Reggiano and ricotta cheese, adjusting the amount of ricotta to your desired creaminess.
Season with red pepper flakes and additional salt if needed.
Serve the orzo warm, garnished with extra Parmigiano Reggiano and chopped fresh parsley or basil.