Pesto Ricotta Pasta
This Pesto Ricotta Pasta is everything we love about simple Italian cooking. Fresh basil pesto, silky pasta, creamy ricotta, and plenty of freshly grated Parmigiano Reggiano come together to create a pasta that’s incredibly rich without using a drop of heavy cream. It’s fresh, vibrant, and the perfect recipe for spring and summer.
The secret to this sauce is the reserved pasta water. When the homemade pesto is gently combined with the starchy water, it transforms into a glossy, silky sauce that coats every strand of pasta beautifully. It’s a classic Italian technique that creates an incredibly creamy texture using just a few simple ingredients.
The homemade pesto is packed with fresh basil, toasted pine nuts, garlic, olive oil, lemon juice, and Parmigiano Reggiano, creating a bright, herbaceous flavour that tastes so much fresher than anything you’ll find in a jar. Topping the finished pasta with cool, creamy ricotta adds another layer of richness that melts into the warm pasta as you eat.
We especially love making this recipe with homemade pasta because the fresh noodles soak up every bit of the sauce, but your favourite dried pasta works just as well. It’s a quick weeknight dinner that’s elegant enough to serve to guests and simple enough to make whenever you’re craving a comforting bowl of pasta.
Serve it with grilled chicken, shrimp, or simply enjoy it as a vegetarian meal alongside a crisp green salad and some crusty bread. However you serve it, this Pesto Ricotta Pasta is one of those timeless recipes you’ll find yourself making again and again. It’s fresh, creamy, and a reminder that the best pasta dishes often come from the simplest ingredients.
Pesto Ricotta Pasta
Ingredients
Homemade Pesto
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 1/3 cup freshly grated Parmigiano Reggiano
- 3 cloves garlic
- 1/3 cup extra virgin olive oil
- 1 tsp lemon juice
- 1/4 tsp salt
- Freshly cracked black pepper to taste
Pasta
- 16 oz 454 g pasta of choice (we love homemade pasta!)
- 3 tbsp homemade pesto
- 1/2 cup reserved pasta water
For Serving
- Ricotta cheese
- Freshly grated Parmigiano Reggiano
- Fresh basil leaves
Instructions
- Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Reserve at least 1 cup of the pasta water before draining.
- While the pasta cooks, prepare the pesto by adding the basil, pine nuts, Parmigiano Reggiano, garlic, olive oil, lemon juice, salt, and pepper to a food processor or blender. Blend until smooth.
- Heat a large skillet over low heat. Add 3 tablespoons of the pesto along with about 1/2 cup of the reserved pasta water. Stir continuously until the mixture becomes smooth and silky.
- Add the cooked pasta to the skillet and toss until every piece is evenly coated. Add more pasta water if needed to loosen the sauce.
- Divide between bowls and top each serving with generous dollops of ricotta, freshly grated Parmigiano Reggiano, and fresh basil leaves.
