Pesto Ricotta Pasta
This Pesto Ricotta Pasta is proof that you don't need heavy cream to make an incredibly creamy pasta. Homemade basil pesto combines with starchy pasta water to create a silky sauce that coats every bite, while creamy ricotta and freshly grated Parmigiano Reggiano take it to the next level. Fresh, vibrant, and ready in just 25 minutes, it's the perfect pasta for spring and summer.
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.