Treat yourself to this scrumptious Pesto Ricotta Pasta! You'll love the homemade sauce, which is creamy, decadent tasting, and busting with fresh basil flavor. Plus, it takes minutes to prepare, making this easy recipe perfect for busy weeknights and casual dinner parties!
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Ginnie's Take
While I love cooking, I don't always have the time or energy for preparing long, involved recipes. I'm sure you can relate! Most nights, I prefer simple, yet flavorful dishes, like this delightful Pesto Ricotta Pasta! The creamy pesto sauce is absolutely irresistible, and it's so easy to make. Pair it with pasta, and you have a delicious dinner that's on the table fast. It's perfect for busy weeknights, yet impressive enough to serve guests!
Why You'll Love This Recipe
- Fresh + Delicious Flavor - This wonderful sauce has the same bright, fresh basil flavor of classic pesto, and the ricotta cheese gives it a luscious, creamy texture you'll love. It's super tasty, especially when paired with pasta!
- Easy to Make - You can make the homemade sauce in the time it takes to cook the pasta. This dish is super super and so quick.
- Versatile Sauce - The sauce can be mixed with any pasta shape (use what's in your pantry), but don't stop there! It's wonderful served as a dip, used as a pizza topping, and so much more.
Jump to:
Ingredients
This recipe uses simple, easy to find ingredients! Here's what you'll need:
- Pasta - I paired the sauce with rigatoni, a large tubular pasta with ridges, and it works perfectly here. Other pasta shapes can also be used, although chunky shapes (such as tubes and twists) will catch more of the sauce.
- Pesto - To make the pesto from scratch, you'll need fresh basil, nuts (such as pine nuts or walnuts), garlic, Parmesan cheese, extra virgin olive oil, and salt. Most store bought pesto just doesn't taste as good as homemade, but you can use it in a pinch. This Rana pesto is go-to when I'm in a hurry!
- Ricotta - You'll also need some ricotta, of course. I recommend using whole milk ricotta for the creamiest texture and best flavor, although part-skim will also work (avoid fat free).
- Lemon - This recipe's secret ingredient is fresh lemon zest! Although it's optional, it enhances the sauce's other flavors and provides a bright contrast to the rich ricotta cheese.
This recipe is naturally vegetarian, and it's so flavor-packed and creamy that it will please everyone at your table, no matter their eating preferences!
You'll Also Need
Get out your food processor to make the sauce, along with measuring cups, a cheese grater for the Parm, and a zester for the lemon (this microplane zester is one of my most used tools). You'll also need a large pot to cook the pasta (this dutch oven works great), and a colander to drain it.
How to Make Ricotta Pesto Pasta
This Creamy Pesto Pasta with Ricotta couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Cook pasta. Before starting the sauce, bring a large pot of well-salted water to a boil. Add the pasta, then cook until al dente. Reserve one cup water, then drain well.
- Make basil pesto. Meanwhile, place the garlic and nuts in your food processor, then mince. Top with the basil, Parmesan, lemon zest, olive oil, and salt, then purée.
- Blend in ricotta cheese. Add the ricotta to the pesto mixture, then blend until smooth.
- Mix pasta and sauce. Return the pasta to the pot, then add the sauce, along with about half of the pasta cooking water. Mix well, adding more water if necessary, until the sauce evenly coats the pasta. Season to taste with additional salt, if necessary.
Alrighty, time to dig into your delicious Pesto Ricotta Pasta!
Variations
This pasta is pretty perfect as-is, but here are a few variations to try if you can't resist experimenting:
- Pesto - The sauce starts with a classic pesto alla Genovese, but other varieties (such as Rosemary Pesto Sauce, Macadamia Pesto, Cilantro Pesto Sauce, even Kale Pesto) will also work great. You'll need one cup for the recipe.
- Pasta - Replace the rigatoni with other chunky pasta shapes, like fusilli, penne, or farfalle. Strands of pasta, such as spaghetti, linguine, or fettuccine, can also be used (although they won't hold the sauce as well).
- Spicy - Add ½ teaspoon crushed red pepper flakes to the sauce for a little heat.
- Gluten Free - The Ricotta Pesto Sauce is naturally gluten free (always check labels carefully if you have an allergy), so simply substitute your fave GF pasta, like this rigatoni.
Serving Suggestions
If you'd like to add extra veggies to your dinner, serve this creamy Pasta with Ricotta Pesto with a topping (or side) of Roasted Cherry Tomatoes (or Grape Tomatoes), or serve these Roasted Root Veggies or Grilled Vegetables alongside. You could also pair this pasta with a Simple Green Salad or a fruity Nectarine Arugula Salad. For dessert, serve something light, like these Chocolate Covered Raspberries or this homemade Mango Sorbet.
Storage
Store leftover pasta in an airtight container in your refrigerator, where it will stay fresh for up to four days. Reheat gently in your microwave before serving. Tip: If the sauce seems dry, add a small splash of water, milk or cream before warming.
Related Recipes
Looking for more pesto pasta recipes? Try one of these delightful dishes next:
- Classic Pesto Pasta - This easy recipe is bursting with bright flavors!
- Kale Pesto Pasta - Are you a kale fan? Then this yummy pesto is for you.
- Gnocchi with Pesto Sauce - Why let pasta have all the fun? Pesto is just as delish with gnocchi!
- Cilantro Pesto Pasta - If you're a cilantro lover, you won't be able to resist this flavorful sauce.
- Southwest Pesto Pasta Salad - This unique pasta salad is sure to be a hit at all your summer get togethers!
Need to use up extra ricotta? Try this Baked Ricotta Dip, Four Cheese Calzones, Lemon Ricotta Pasta, or these Mushroom Ricotta Open-Face Sandwiches, too!
Pesto Ricotta Pasta
Ingredients
- 1 pound (453 grams) rigatoni pasta
- 4 medium cloves garlic
- ½ cup nuts (such as pine nuts or walnuts)
- 4 cups fresh basil leaves (lightly packed)
- ½ cup grated Parmesan cheese (plus more for serving)
- ½ cup extra virgin olive oil
- 1 teaspoon kosher salt
- zest from one lemon
- 1 cup ricotta cheese
Equipment
- Dutch Oven or Pasta Pot
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the rigatoni, then cook until al dente (stirring often).
- Reserve 1 cup pasta cooking water, then drain pasta well.
- While pasta cooks, mince garlic and nuts in food processor.
- Add basil, Parmesan, olive oil, salt, and lemon zest to nut mixture. Process until smooth. (Stop to scrape down side of bowl, as needed, to ensure everything is well combined.)
- Mix in ricotta, blending until smooth. Taste, then season to taste with additional salt, if desired.
- Return pasta to pot, along with pesto ricotta sauce and about ½ of the reserved cooking water. Mix well (adding additional water, if needed), until pasta is well-coated. Season with extra salt, if needed.
- Serve pasta hot, topped with grated Parmesan cheese. Enjoy!
Notes
Nutrition
