Ricotta Pesto Pasta
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This ricotta pesto pasta combines vibrant basil pesto with ultra-creamy whipped ricotta for a delicious summer meal ready in just 15 minutes.
It’s luscious, fresh, and flavorful.
If you’ve ever tried my lemon ricotta pasta or ricotta spaghetti, you know that ricotta and pasta are a marriage made in heaven. Now, imagine a bowl of pasta tossed with the most delicious basil pesto and topped with fluffy, creamy whipped ricotta, full of freshness and tangy flavor.
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Yep, that’s AMAZING and guaranteed to take your pesto pasta to the next level!
The recipe? All you have to do is cook your pasta, make this beautiful homemade Genovese pesto, and whip the ricotta until smooth and creamy (it takes just minutes). Then, combine everything and serve.
Boom, dinner is ready. So fresh and fabulous!
And you’ll love how straightforward the recipe is. It requires only a few ingredients, and you can also use store-bought pesto to save time, making this quick and delicious pesto ricotta pasta perfect for any day of the week.
It’s also easy to customize, as it pairs well with many add-ins (see the list below in the post), and is excellent for adding your favorite twist!
Yes, if you decide that ricotta pesto pasta is for dinner, look no further – this is the recipe for you!
List of ingredients
- Pasta
- Basil pesto
- Ricotta
- Milk
- Parmesan cheese
- Pine nuts (optional)
- Seasoning
Equipment
You can whip the ricotta simply using a bowl and a whisk, but for the best, fluffiest texture, I recommend using a small food processor.
How to make ricotta pesto pasta
(Note: This is a quick description; the full recipe is at the bottom of the page.)
- Pesto: While the pasta cooks, whip up a delicious homemade basil pesto (check out the recipe here – no need for a pestle and mortar!) or use a high-quality store-bought pesto.
- Whipped ricotta: Blend ricotta, milk, and parmesan in a small food processor.
- Pulse until smooth and fluffy, season to taste. Set aside.
- Pasta: Cook, drain, and combine the pasta with pesto and half of the whipped ricotta. Add a bit of pasta water to loosen it until it reaches a smooth, creamy consistency.
How to serve creamy ricotta pesto pasta
Divide the pasta into plates or bowls, and top each serving with a dollop of the remaining whipped ricotta. Don’t forget to add toasted pine nuts on top for added crunchiness, more Parmesan to make it extra delicious, and garnish with fresh basil leaves. Ready!
Recipe notes
ingredients & substitutions
Pasta: The quality of pasta is essential for the best results. Premium-quality pasta, such as rigatoni, penne, or long-shaped pasta like spaghetti or bucatini, is excellent, including gluten-free options. However, I wouldn’t recommend using small-shaped pasta, such as orzo or ditali, as it doesn’t offer the right body and texture to hold the ricotta pesto sauce.
Basil Pesto: I recommend making my Italian Genovese pesto, which is packed with flavor. However, you’re welcome to use your favorite store-bought or homemade pesto if you’d like to save time. Or swap arugula pesto or spinach pesto for the classic Italian pesto if you feel more creative.
Ricotta: If possible, buy fresh ricotta from the deli counter, which has a fresher flavor and a creamier texture. However, sealed ricotta is less expensive and works just as well, especially when whipped with milk and Parmesan cheese to make it flavorful and smooth, thereby eliminating any grainy texture. If you have leftovers, enjoy them on crusty bread such as this whipped ricotta crostini.
Milk: It helps to whip the ricotta cheese. Full-fat milk works best, but any milk you have on hand can be used, including plant-based options.
Parmesan: This Italian hard cheese works wonders, adding flavor to both the creamy ricotta and the basil pesto (especially if the pesto is homemade!). Pecorino Romano cheese is also a great substitute.
Pine nuts: Top each bowl of ricotta pesto pasta with some toasted pine nuts for texture and flavor. You can substitute toasted almonds or cashews for pine nuts.
Salt & pepper: To enhance the overall flavor. Make sure the pasta is cooked in salted water and taste the dish before serving, as you would with any other dish.
Recipe variations
This easy pesto and ricotta pasta is delicious on its own, but its fresh flavor pairs so well with several add-ins if you feel creative. Below are a few ideas:
- Swap the pesto: This recipe tastes incredible with basil pesto, but you can also use arugula pesto or spinach pesto for a lovely twist!
- Veggies: Fresh or roasted cherry tomatoes, as well as other roasted vegetables like roasted or grilled bell peppers and zucchini, are excellent additions here. Sautéed baby spinach, kale, and asparagus also taste delicious.
- Protein: Options include grilled chicken, shrimp, salmon, cod, and other grilled or baked white fish fillets, as well as sautéed peas, which would make a complete meal.
Storage tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but they tend to stick together. Reheat the pesto ricotta pasta on the stove or in the microwave, adding a splash of water or milk to restore the creamy texture. It’s not suitable for freezing.
More creamy pasta recipes
Don’t forget to check out this collection of yummy creamy pasta recipes.
Lastly, I hope you’ll love this ricotta pesto pasta as much as we do. If you have any questions, please let me know. Leave a comment, send me a message, or rate it. I would love to hear from you!
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Ricotta Pesto Pasta
Ingredients
Pasta
- 9oz (250 grams) Pasta (rigatoni, fusilli, spaghetti…)
Basil Pesto alla Genovese
- 1 ½ cup (45 grams) Basil leaves
- ¼ cup (20 grams) Parmesan cheese
- 2 tablespoon (10 grams) Pecorino cheese
- 1 heaped tablespoon toasted pine nutes, plus more to garnish
- 1 small garlic clove, sliced
- ¼ teaspoon fine salt
- ¼ cup (60 ml) extra virgin olive oil
Whipped Ricotta
- ¾ cup (200 grams) full-fat ricotta cheese
- 3 tablespoon milk
- 1 tablespoon grated Parmesan cheese
- ¼ teaspoon fine salt, or to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to the boil and cook the pasta according to the package directions. After 5 minutes of cooking time, reserve about ½ cup of pasta water, than drain the pasta when it's al dente.
- Make the pesto: Make the Genovese basil pesto according to this recipe, or use your favorite recipe or a high-quality store-bought pesto.
- Whip the ricotta: Add the ricotta, milk, Parmesan cheese to a small food processor and whip until creamy and fluffy. Adjust the salt at the end; you might need about ¼ tsp of salt, depending on the saltness of the parmesan cheese. You can also use a whisk to whip the ricotta cheese in a bowl. Set aside.
- Combine pasta, pesto and ricotta: Drain the pasta until al dente, then return it to the pot (turn the heat off) and stir in the pesto with half of the whipped ricotta and about ¼ cup of the reserved pasta water. Taste and adjust the seasoning if needed. Toss until well combined and creamy, add a bit more pasta water if needed.
- Serve: Divide into bowls and using a spoon add a dollop of whipped ricotta to each serving of pasta. Drizzle with extra virgin olive oil, and top with toasted pine nuts, more grated parmesan cheese if desired. I also love fresh basil leaves a pinch of red pepper flakes on top! Enjoy immediately.
