Ricotta Pesto Pasta
This ricotta pesto pasta is a simple, yet delicious meal that uses only three main ingredients and comes together in minutes. It has the perfect combination of creamy textures and vibrant fresh flavors with minimal prep, making it ideal for busy weeknights or when you just need a quick pasta fix. Sometimes, less really is more in the kitchen.
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This recipe is one I reach for time and time again when I need a quick, yet satisfying meal. It requires just 3 basic ingredients that I almost always have on hand, and while it's perfect one its own, it can be jazzed up with anything else you happen to have in your fridge.
For more great ricotta recipes, try this Italian Ricotta Cake with Pears or a classic Italian Ricotta Pie.
Why This Recipe Works
- Uses only three simple ingredients for an easy weeknight meal.
- Combines the creaminess of ricotta cheese with the bold flavors of pesto.
- Takes advantage of the pasta cooking water to create a smooth, luxurious sauce.
- Customizable with various optional add-ins.
Ingredient Notes
Ricotta Cheese - Whole milk ricotta provides the best creamy texture. For an even richer taste, try homemade ricotta.
Pesto - Use any type of pesto you want! Store-bought pesto works great for convenience, but homemade pesto is even better. Try Pesto Genovese (classic basil pesto), Pistachio pesto, Spinach and Walnut Pesto or this Sicilian Tomato Almond Pesto. I like to make them in big batches with basil from my garden and freeze it for a later date to make recipes like this.
Pasta - Use any type of pasta you want for this recipe. I recommend something short and round, like rigatoni, penne or ziti since the tube shape is perfect for holding the creamy ricotta pesto sauce. However, any short pasta will work well. (Learn more about Italian dried pasta.)
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Colander or handheld strainer
- Wooden spoon or rubber spatula
How to Make Ricotta Pesto Pasta: Step by Step Instructions
- Bring a large pot of water to a rolling boil. Season liberally with salt. Add the pasta, stir and cook until al dente, according to package instructions.
- Add ricotta and 1 cup of pasta cooking water to a large sauté pan over medium heat and whisk until combined.
- Reserve another cup of pasta water and set it aside, then drain the pasta when it's al dente and add it to the pan.
- Toss the hot pasta with the ricotta until it's fully coated, then add the pesto, turn off the heat and continue tossing until the pesto is completely mixed in. Add more pasta water a little bit as needed to loosen the sauce.
- Taste and add more salt if needed, then spoon into dishes and serve with extra grated parm on the side.
Tips for Success
- Drain the pasta when it's very al dente. It will continue cooking in the sauce, so if it's cooked perfectly when you remove it from the pot, it will be overcooked when serving.
- Use reserved pasta water - the starch in the water is crucial for achieving the perfect sauce consistency. Use it to thin out the sauce if it's too thick.
- While the pesto provides plenty of flavor, don't be afraid to add salt, black pepper and other seasonings.
Pesto Ricotta Pasta Variations
The creamy pesto sauce is so simple and delicious on its own, but feel free to play around with other ingredients for added flavor and nutrition. Here are some suggestions:
- Adding protein like chicken, shrimp, a drained and rinsed can of cannellini beans or chickpeas, or chunks of fresh mozzarella can turn this into a more substantial meal.
- Toss in some cherry tomatoes, baby spinach, kale, zucchini or other vegetables for added nutrition and texture.
- Add a bit of lemon zest and a squeeze of lemon juice for a bright, citrusy note or a pinch of red pepper flakes to give some heat.
- Finish with a sprinkling of toasted nuts, like pine nuts, almonds, pistachios or walnuts for added crunch and to enhance the nutty flavor of the pesto.
- Sprinkle with fresh herbs like basil or parsley for added freshness, especially if using a store bought pesto.
- Top with grated mozzarella and breadcrumbs, then bake at 425 degrees F for about 20 minutes for a delicious pesto pasta bake!
Serving Suggestions
Complete your meal with a simple green salad and some garlic bread or focaccia to soak up any extra sauce.
While this ricotta pasta recipe is ideal for busy weeknights, it's delicious enough to serve at an Italian inspired feast along with other dishes like classic Italian meatballs, chicken Parmesan or beef braciole. Use any leftover ricotta to make this super easy cannoli recipe for dessert!
FAQ
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the sauce, so you might need to add a little water when reheating.
While it's best served fresh, you can prepare the ricotta pesto mixture ahead of time and store it in an airtight container in the refrigerator. When ready to serve, cook the pasta and mix with the sauce, adding a splash of pasta water to loosen if needed.
Yes, but the sauce won't be as creamy. Whole milk ricotta provides the best texture and flavor.
You can substitute cottage cheese, but I recommend blending it first for a smoother texture. Cream cheese or mascarpone cheese can also work. You can also use heavy cream, but omit the water. These will all have slightly different flavors and textures.
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Easy Ricotta Pesto Pasta
Ingredients
- 8 oz Rigatoni pasta, or another short shaped pasta (½ lb)
- 1 cup whole milk ricotta cheese
- ½ cup pesto
- salt to taste
- grated parmesan cheese (optional) for serving
Instructions
- Bring a large pot of water to a rolling boil. Season liberally with salt. Add the pasta, stir and cook until al dente, according to package directions .
- Add ricotta and 1 cup of pasta cooking water to a large sauté pan over medium heat and whisk until combined.
- Reserve another cup of pasta cooking water and set it aside, then drain the pasta when it's al dente and add it to the pan.
- Toss the pasta with the ricotta until it's fully coated, then add the pesto, turn off the heat and continue tossing until the pesto is completely mixed in. Add more pasta water a little bit as needed to loosen the sauce.
- Taste and add more salt if needed, then spoon into dishes and serve with extra grated parm on the side.
