Make this creamy ricotta pesto pasta recipe, which is ready in the time it takes to cook the pasta. It's a quick, delicious, and easy weeknight meal made with just a few ingredients and minimal effort.
Some of the best recipes for a super-fast, everyday, uncomplicated weeknight dinner involve pasta. This ricotta pesto pasta recipe is no exception. It’s bursting with fresh flavors, will fill you up, is made with three main ingredients, and is ready in no time.
In addition, it’s a very kid-friendly dish. Any leftovers can be easily transported in a lunch box and enjoyed at room temperature the next day.
Here are more ricotta pasta recipes to try: Easy Tomato and Ricotta Pasta, One Pot Pasta with Ricotta and Lemon, and Creamy Ricotta Mac and Cheese. And if you have some leftover pesto, try the Quick Tuna Pesto Pasta or the Creamy Pesto Gnocchi Recipe.
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Recipe ingredients
Pasta: I used macaroni, but you can use whatever you have, either short noodles or long noodles like spaghetti or pappardelle. I also tried this pesto ricotta sauce on whole wheat noodles, and I loved it.
Ricotta cheese is an Italian specialty made with the whey leftover from cheese-making. It’s slightly grainy, mild, and naturally low in fat. Please use whole milk ricotta.
- You can replace ricotta with cream cheese or mascarpone, but remember that using another milk product will change the flavor and character of the dish (it will still be delicious).
Pesto: I usually use homemade pesto and don’t really care what sort. I often make this pesto and ricotta pasta recipe with homemade wild garlic, lemon balm, or mint pistachio pesto, a staple in my freezer.
- Classic pesto (basil pesto alla Genovese) is an excellent choice. Ensure you buy a good-quality brand; if it costs 2-3 dollars more than the standard, it’s usually worth it.
- Otherwise, use your pesto of choice, whatever you like best.
Heavy cream: As mentioned above, ricotta has a slightly grainy texture. Therefore, combining it with a bit of heavy cream makes the dish creamier and smoother.
Lemon: Preferably, from an organic lemon; you will need some of the zest. A bit of lemon makes a big difference, adding fresh flavors and giving this dish character.
Parmesan: Freshly grated Parmesan cheese from a wedge.
Fresh basil leaves (or other fresh herbs) are optional garnishes for the dish. If you have lots of basil on your windowsill, try Penne Caprese, too.
See the recipe card for the full recipe and ingredient quantities.
Additions
Peas: Add one cup of frozen peas to the noodles during the last two minutes of cooking.
Spinach: Add a handful of fresh baby spinach to the hot pasta. The residual heat will cause it to wilt slightly.
Mushrooms: In a frying pan, cook about 9 oz (250 g) of sliced mushrooms in a bit of butter. Add them to the dish.
Protein: Cooked chicken pieces or shrimp.
Lightly toasted pine nuts on top of the dish.
How to make pasta with ricotta and pesto?
- Add the pasta to boiling water and cook it according to the package directions until al dente (1). Reserve about ½ cup of the cooking water (you will not need it all) and drain the rest.
- Make the sauce: While the macaroni is cooking, make the sauce. In a bowl, mix ricotta, heavy cream, pesto, one teaspoon of lemon zest, and one tablespoon of lemon juice; add fine sea salt and ground black pepper to taste (2).
- Combine: Return the cooked noodles to the empty pot. Add the ricotta mixture and about ¼ cups of the pasta water, and mix to combine. Taste and add more lemon juice, salt, and pepper as required. If you want to loosen the sauce a bit more, add another splash of cooking water.
- Serve immediately, sprinkled with Parmesan, and garnished with a little basil.
Tips
Fill a large pot with hot water from the tab. Starting with hot water makes this recipe even faster. Once the water is boiling, add salt generously.
Reserve some of the cooking pasta water to add to the sauce. The starch in the water will help the sauce stick to the noodles and make the dish creamier.
Store and reheat?
Refrigerate leftovers in an airtight container for 3-4 days.
Reheat on the stovetop or microwave. When reheating, add a splash of milk to help loosen the sauce a bit.
The dish is not suitable for freezing.
What to serve with it?
Fresh green salad with vinaigrette or yogurt dressing is always the best idea.
Otherwise, you can serve pesto ricotta pasta with sauteed or roasted vegetables like spinach, kale, green peas, green beans, or broccoli.
More Fast Pasta Recipes
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📖 Recipe
Easy Ricotta Pesto Pasta
Equipment
- Large pasta pot
- Small bowl
Ingredients
Pasta:
- 1 lb pasta 450 g, Note 1
- 1 cup ricotta whole milk, 250 g, Note 2
- ½ cup heavy cream 125 ml
- 4 tablespoons pesto Note 3
- 1 lemon zest and juice, to taste, Note 4
- fine sea salt and ground black pepper
To serve:
- 1-2 tablespoons Parmesan freshly grated, to taste
- fresh basil leaves optional
Instructions
- Cook pasta: Fill a large pot with hot water from the tab (to speed up the cooking process). Once the water is boiling, add salt generously. Cook pasta according to the packet’s instructions until al dente. Reserve about ½ cup of the cooking water (you will not need it all) and drain the rest.
- Lemon: Wash and zest the lemon; you will need about 1 teaspoon of lemon zest. Juice the lemon; you will need 1-2 tablespoons of the juice (or more to taste).
- Sauce: While the pasta is cooking, make the sauce. Mix 1 cup ricotta, ¼ cup heavy cream, 4 tablespoons pesto, one teaspoon of lemon zest, and one tablespoon of lemon juice in a bowl; add fine sea salt and ground black pepper to taste.
- Combine: Return the pasta to the pot. Add the sauce and about ¼ cup of the reserved pasta water. Mix to combine. Taste and add more lemon juice, salt, and pepper as required. If you want to loosen the sauce a bit more, add another splash of cooking water.
- Serve immediately with freshly grated Parmesan and garnished with torn fresh basil leaves.
Notes
- Any pasta shape you like. I used maccheroni/macaroni, but another short or long pasta is excellent. Whole wheat pasta works too.
- I had the best experience with Galbani (not sponsored, just experience).
- Your favorite homemade or bought pesto. Basil pesto is excellent; ensure you use a good brand.
- Lemon: It’s best to buy an organic, unwaxed lemon, as you will also need a bit of its zest. When making the sauce, start with one tablespoon of lemon juice, and add more to taste.
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