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.
- 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