Pasta with Ricotta Pesto
Transform your pasta night into something extraordinary with this creamy and vibrant Pasta with Ricotta Pesto. Featuring a luscious blend of fresh basil, velvety ricotta cheese, nutty Parmesan, and the bright zing of lemon, this dish is a refreshing twist on classic pesto pasta. Toasty pine nuts and fragrant garlic add depth, while a drizzle of olive oil brings it all together into a rich, silky sauce. Ready in just 30 minutes, this recipe is perfect for busy weeknights yet elegant enough for entertaining. Tossed with your favorite pasta—be it spaghetti, penne, or linguine—and finished with a sprinkle of Parmesan and fresh basil, it’s a celebration of Italian-inspired comfort food at its finest. For an added touch, pair it with crusty bread or a crisp green salad for a complete meal that will quickly become a family favorite.
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Recipe Information
Ingredients
- 400 grams Pasta (spaghetti, linguine, or penne)
- 60 grams Fresh basil leaves
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 30 grams Pine nuts
- 2 pieces Garlic cloves
- 1 piece Lemon (zested and juiced)
- 80 milliliters Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 milliliters Pasta cooking water (reserved)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 120 milliliters of pasta cooking water before draining the pasta.
While the pasta is cooking, prepare the ricotta pesto. In a food processor, combine the fresh basil leaves, ricotta cheese, Parmesan cheese, pine nuts, garlic cloves, lemon zest, and lemon juice.
Pulse the ingredients in the food processor a few times to combine. Slowly drizzle in the olive oil while processing until a creamy and smooth consistency is achieved.
Season the ricotta pesto with salt and black pepper to taste. Blend briefly to incorporate and set the pesto aside.
Once the pasta is drained, transfer it back into the pot. Add the ricotta pesto and toss to coat the pasta evenly.
If the pesto is too thick, gradually add the reserved pasta cooking water, one tablespoon at a time, until the desired creamy consistency is reached.
Serve the pasta immediately, garnished with additional Parmesan cheese, fresh basil leaves, and a drizzle of olive oil if desired.
Enjoy your Pasta with Ricotta Pesto warm with a side of crusty bread or a fresh green salad.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 5.5 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1229 mg | 95% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
