Pesto Ricotta Pasta

Weeknights call for simplicity, and this Pesto Ricotta Pasta is the ultimate creamy, dreamy comfort food! With velvety ricotta, homemade basil pesto, and perfectly al dente pasta, this dish is an irresistible combination of rich flavors and satisfying textures. Whether you're whipping up a quick weeknight dinner or impressing guests, this pasta dish is sure to become your new favorite! 

If you’ve never tried pesto with ricotta, now’s the time to explore this delicious twist on a classic recipe - it’s a crowd-pleaser for any occasion! For the best results, I highly recommend using my homemade Pesto sauce without pine nuts, which is rich, flavorful, and budget-friendly. Plus, you can use the leftover pesto to make this quick Pesto Butter Salmon recipe for an easy and delicious dinner on another day!

Are you a fan of quick, 30-minute pasta dinners like my family? Then you should definitely try these easy and delicious pasta recipes: Ground Chicken Spaghetti and Shrimp Scampi Fettuccine—two of my most popular dishes!

Jump to:

• Why You’ll Love This Recipe
• Why Ricotta Cheese is Essential in This Recipe
• How to Serve This Pesto and Ricotta Pasta
• Ingredients For Pesto Ricotta Pasta Recipe
• How to make Pasta with Ricotta and Pesto
• Step-by-Step Instructions
• Substitutions
• Variations
• Equipment
• Storing Pesto Ricotta Pasta
• Top Tips For Preparing Pasta with Ricotta and Pesto
• FAQ
• Related
• Pairing
• Pesto Ricotta Pasta

Finding the perfect pesto to pasta ratio is key to achieving a flavorful and balanced dish. For a creamy twist, try a pasta sauce with ricotta, blending the richness of ricotta cheese with the bold flavors of pesto. This combination creates a velvety texture that coats the pasta beautifully. Whether you're making pesto pasta with ricotta for a quick weeknight dinner or a special occasion, this dish is sure to impress with its simple yet elevated flavor profile!

If you're following a vegan diet, don’t worry—this dish is easily adaptable! Simply swap the ricotta for your favorite vegan Velvet rsion, and you’ll still get that creamy, dreamy texture. Whether you’re feeding a family or just treating yourself, this recipe is a perfect balance of ease, nutrition, and indulgence. Serve it alongside a fresh green salad or some crusty bread, and you’ve got yourself a winner.

Why You’ll Love This Recipe

• Effortless : This dish is the epitome of comfort food, combining creamy ricotta with fresh, herbaceous pesto for a luxurious yet simple meal.
• Quick and Easy: With a no-cook sauce that can be prepared ahead of time, this recipe comes together in under 30 minutes, perfect for busy weeknights.
• Versatile: Use any type of pasta you love, including gluten-free options, making it adaptable to various dietary needs.
• One-Pot Convenience: Minimal cleanup is required, as everything comes together in one pot for hassle-free cooking.
• Perfect for Any Occasion: Whether it’s a quick family dinner or a dish to impress guests, this recipe is guaranteed to be a crowd-pleaser!

Why Ricotta Cheese is Essential in This Recipe

Ricotta is the key to the luxurious creaminess of pesto ricotta pasta. There are two main types of ricotta to consider—American and Italian:

1. American Ricotta: Made from cow’s milk, it tends to be creamier and slightly saltier. The higher fat content enhances the richness and depth of the pesto ricotta sauce.
2. Italian Ricotta: Traditionally made from sheep’s milk, it is slightly drier and less moist than its American counterpart. Sheep’s milk ricotta boasts a higher protein and amino acid content, adding a nuanced flavor profile to the dish.

Both types work beautifully in the recipe, so the choice depends on your preference for texture and flavor complexity.

How to Serve This Pesto and Ricotta Pasta

• In Shallow Bowls: Serve the pasta in shallow bowls for easy eating. Pair with warm, crusty bread or garlic bread to complete the meal.
• With a Crisp Salad: Balance the richness of the pasta by serving it alongside a fresh salad. Consider a simple kale or mixed greens salad with a light lemon vinaigrette. Speaking of salads, have you tried my Kale Quinoa Salad?
• Alongside Protein: For a more filling meal, serve smaller portions of the pasta alongside a protein, such as grilled chicken or baked salmon. By the way, have you tried my Baked Lemon Pepper Chicken recipe?
• With Soup: For a cozy, comforting meal, pair the pasta with a light soup, like my Spicy Vegetable Soup.

Ingredients For Pesto Ricotta Pasta Recipe

My favorite part of this recipe is that it requires just 5 main ingredients and 2 optional ones. I love how hassle-free it is to make this insanely delicious Ricotta and Pesto Pasta!

• Pasta, of course, is your prime ingredient. This recipe calls for penne, but you can be flexible. Spaghetti works as well.
• Pesto – this sauce is made with basil, garlic, parmesan cheese, quality olive oil, with a bit of lemon juice for a touch of acidity. My homemade sauce uses walnuts instead of the more standard pine nuts for a heartier flavor. It truly elevates this pesto ricotta pasta into something exceptional. 
• Creamy Ricotta cheese that imbues this pesto ricotta pasta with incredible richness. 
• Garlic powder and red pepper flakes provide a bit of a welcome kick to counter the creaminess.
• Parmesan cheese helps to enhance the sharp flavor of the dish

See recipe card for quantities.

How to make Pasta with Ricotta and Pesto

Start by bringing a large pot of salted water to a boil—this is key to enhancing the flavor of the pasta. Add the penne and cook according to the package instructions until it's perfectly al dente—firm to the bite yet tender. Before draining, carefully reserve about ¾ cup of the pasta cooking water. This starchy water will play a crucial role in achieving a silky, cohesive sauce.

In a large skillet set over low heat, add the pesto sauce. Gently warm it for about a minute, stirring to prevent it from sticking or losing its vibrant flavor. This step intensifies the aroma of the herbs and garlic in the pesto.

Add the ricotta cheese to the skillet and mix until the pesto and ricotta come together in a smooth, luscious sauce. The ricotta adds a rich, creamy texture that complements the boldness of the pesto.

Gradually stir in the reserved pasta cooking water, one splash at a time. This not only loosens the sauce but also creates a silky emulsion that clings beautifully to the pasta. Adjust the consistency to your preference—whether you like it thicker or slightly more fluid.

Stir in the seasonings—salt, garlic powder, crushed red pepper flakes, lemon zest, and lemon juice. These ingredients add layers of flavor, from zesty brightness to a subtle, spicy kick. Be sure to taste and tweak the seasoning as needed.

Add the cooked penne directly to the skillet with the sauce. Toss gently but thoroughly, ensuring each piece of pasta is coated in the creamy, flavorful sauce.

Divide the pasta into serving bowls or plates. Top with a generous sprinkle of shredded Parmesan cheese for extra umami, and garnish with fresh basil leaves for a pop of color and freshness. Serve immediately while the pasta is hot, so you can fully enjoy the dish's vibrant flavors and creamy textures.

Step-by-Step Instructions

Top your creamy ricotta pasta with parmesan cheese and fresh basil. The pesto ricotta pasta goes with virtually everything but is especially nice with a refreshing salad. Sit back and enjoy collecting compliments.

Hint: If possible, grate your parmesan cheese fresh from a fresh block of parmesan instead of using pre-grated. You’ll taste the difference.

Substitutions

• Pesto Sauce: Instead of homemade pesto you can use store-bought pesto if short on time. And also you can swap basil pesto with spinach, arugula, or kale pesto for a unique twist.
• Ricotta Cheese: Replace with mascarpone or cream cheese for a richer, creamier texture. Use vegan ricotta or blended tofu for a plant-based alternative.
• Pasta: Any pasta works—try spaghetti, fusilli, or bowties for variety. For a gluten-free version, use your favorite gluten-free pasta.
• Parmesan Cheese: Swap with Pecorino Romano for a sharper flavor. Use nutritional yeast or vegan Parmesan for a dairy-free option.

Variations

• Chicken Pesto Ricotta Pasta - Toss in grilled chicken for a heartier meal.
• Vegetable Pesto and Ricotta Pasta - Mix in roasted cherry tomatoes, zucchini, or bell peppers for added color and flavor. Stir in spinach, kale, or arugula for a leafy green twist.
• Spicy - Add a pinch of cayenne or an extra dash of crushed red pepper flakes for a spicier kick.
• Chessy - Add shredded mozzarella or burrata for an extra creamy, cheesy layer.

Equipment

Large Pot: For boiling the pasta and reserving the starchy cooking water.

Colander: To drain the cooked pasta while keeping some pasta water aside.

Large Skillet or Pan: For preparing and mixing the pesto ricotta sauce with the pasta.

Measuring Cups and Spoons: To measure ingredients like ricotta, pesto, and pasta water accurately.

Storing Pesto Ricotta Pasta

The pasta will keep in the refrigerator for up to three days when placed in a sealed container. If reheating the dish on the stovetop, add a bit of water to help it retain moisture.

You can freeze your pesto ricotta pasta but be aware that the texture is likely to change. Due to ricotta’s moisture content, the moisture turns to ice, which changes the smoothness of the ricotta, and it will become drier and crumbly. Store the pesto ricotta sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator and reheat before tossing with fresh pasta.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Pesto Ricotta Pasta:

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