Ricotta Pesto Pasta

Ricotta Pesto Pasta is a dream come true for anyone who loves simple yet elegant meals. It’s a quick dish that brings together creamy ricotta and fresh, zesty basil pesto. The result? A bowl of pasta that feels indulgent but is ready in just about 15 minutes! Imagine twirling a forkful of this creamy goodness, each bite bursting with fresh herb flavors and that delightful cheese richness. Whether it’s a busy weeknight or a relaxed weekend dinner, this recipe fits perfectly into your kitchen routine. Plus, it’s bound to impress family and friends alike, turning any meal into a special occasion. So, if you’re looking for an easy yet flavorful recipe to savor, keep reading for all the juicy details on making your own Ricotta Pesto Pasta!

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Why This Recipe Works

This Ricotta Pesto Pasta recipe combines the creaminess of ricotta with the vibrant flavors of fresh pesto, creating a dish that is both comforting and indulgent. The pasta’s lightness balances the richness of the cheese, while the bright notes from the basil elevate each bite, making it an irresistible summer dish that can be prepared in just 15 minutes.

Why You’ll Love This Ricotta Pesto Pasta

Imagine twirling forkfuls of creamy, cheesy perfection that are packed with fresh herb flavors and just the right amount of umami from cheese. This Ricotta Pesto Pasta is not only quick and easy but also versatile; it fits perfectly into busy weeknights or laid-back weekend dinners. Plus, it’s a major crowd-pleaser, guaranteed to impress family and friends!

Ingredients

• 9 oz (250 grams) Pasta (rigatoni, fusilli, spaghetti, etc.)
• 1 ½ cup (45 grams) Fresh Basil Leaves
• ¼ cup (20 grams) Grated Parmesan Cheese
• 2 tablespoons (10 grams) Pecorino Cheese
• 1 heaped tablespoon Toasted Pine Nuts, plus more for garnish
• 1 Small Garlic Clove, sliced
• ¼ teaspoon Fine Salt
• ¼ cup (60 ml) Extra Virgin Olive Oil
• ¾ cup (200 grams) Full-Fat Ricotta Cheese
• 3 tablespoons Milk
• 1 tablespoon Grated Parmesan Cheese
• ¼ teaspoon Fine Salt, or to taste

Cooking Instructions

Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add your choice of pasta and cook it according to the package directions. About five minutes in, make sure to reserve half a cup of that flavorful pasta water. Then, drain the pasta when it reaches al dente.

Make the Pesto

Next, it’s time to whip up that lovely pesto! In a food processor, combine fresh basil leaves, grated Parmesan, Pecorino, toasted pine nuts, sliced garlic, and the fine salt. Blend all the ingredients until the mixture is smooth. If you’re short on time, feel free to grab a good-quality store-bought pesto.

Whip the Ricotta

Now, grab a small food processor and combine the ricotta cheese, milk, and a tablespoon of grated Parmesan cheese. Blend until it becomes creamy and fluffy. If you don’t have a food processor, just use a whisk to blend everything in a bowl until smooth.

Combine Pasta, Pesto, and Ricotta

Once your pasta is drained, put it back into the pot (but don’t turn on the heat). Stir in the homemade pesto along with half of the whipped ricotta and about a quarter cup of the reserved pasta water. Taste it! If it needs more flavor, adjust the seasoning accordingly. Toss everything together until it’s well-combined and creamy. You can always add more pasta water if it looks a bit dry.

Serve

To serve, divide the pasta into bowls. On each dish, add a dollop of the whipped ricotta, a drizzle of extra virgin olive oil, some toasted pine nuts for crunch, and extra grated Parmesan cheese if you’d like. Don’t forget to garnish it with fresh basil leaves and, if you’re feeling a bit adventurous, a pinch of red pepper flakes for an extra flavor boost. Enjoy immediately!

Serving Suggestions

To make your meal even more delightful, pair this Ricotta Pesto Pasta with a crisp side salad or some warm garlic bread. For a heartier dish, consider adding grilled chicken or shrimp, which will add delicious protein to the plate.

Tips for Success

• Always opt for high-quality ingredients, especially when it comes to fresh basil and extra virgin olive oil, as they’ll make a noticeable difference in flavor.
• Don’t overcook the pasta. It should have a nice firmness (al dente) for the best texture.
• Taste as you go! Adjust seasoning at each stage to ensure a balanced flavor throughout the dish.

Variations

There are so many ways to mix things up! Try swapping basil for other greens like arugula or spinach for a unique twist. If you’re looking to bulk up the dish, add protein like grilled chicken, crispy bacon, or sautéed mushrooms. Feeling spicy? Toss in some red pepper flakes or freshly cracked black pepper for an extra kick.

Storage Tips

If you have leftovers (though good luck with that!), be sure to store any Ricotta Pesto Pasta in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, reheat gently on the stovetop, adding a splash of water or olive oil to bring it back to life.

FAQs

1. Can I use gluten-free pasta for this recipe?
Yes, absolutely! Gluten-free pasta works well as a substitute.

2. How can I make this dish vegan?
Simply swap out the ricotta for a vegan alternative and skip the cheese or use nutritional yeast for that cheesy flavor.

3. What can I substitute for pine nuts?
If pine nuts are hard to find, you can use walnuts or sunflower seeds instead.

4. How long does it take to make this dish?
You can whip this dish up in about 15 minutes, making it a perfect go-to recipe!

5. Can I prepare this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the pesto and ricotta mixture ahead of time. Just combine them with warm pasta just before serving for optimal taste.

This Ricotta Pesto Pasta is a celebration of creamy textures and bright flavors. It’s perfect for those days when you want something comforting yet fancy. Whether served solo or with your favorite sides, this dish is bound to become a staple in your kitchen. Enjoy the fresh tastes of summer with every delicious bite!

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