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Ricotta Pesto Pasta

Ricotta Pesto Pasta is a delightful blend of creamy ricotta and zesty basil pesto, perfect for a quick, flavorful meal. This dish is a crowd-pleaser and ideal for any occasion, easy to whip up in just 15 minutes.

  • Total Time: 15 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 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

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions, reserving half a cup of pasta water before draining.
  • In a food processor, combine basil leaves, grated Parmesan, Pecorino, toasted pine nuts, garlic, and salt. Blend until smooth.
  • In a small food processor, blend ricotta cheese, milk, and a tablespoon of grated Parmesan until creamy.
  • Return drained pasta to the pot. Stir in pesto, half of the whipped ricotta, and reserved pasta water. Adjust seasoning as needed.
  • Serve in bowls, adding a dollop of whipped ricotta, olive oil, toasted pine nuts, and grated Parmesan. Garnish with fresh basil leaves.

Notes

Use high-quality ingredients for the best flavor.
Ensure pasta is cooked al dente for optimal texture.
Adjust seasoning during preparation for balanced flavor.

  • Author: Jesseca
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Pasta
  • Method: Boiling
  • Cuisine: Italian

Nutrition

  • Calories: 450
  • Sugar: 2
  • Sodium: 560
  • Fat: 20
  • Saturated Fat: 7
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 50
  • Fiber: 3
  • Protein: 15
  • Cholesterol: 30