This ricotta pesto pasta is bursting with fresh flavors, it will fill you up, it’s made with three main ingredients, and it’s ready in no time.

On top of that, it’s a very kid-friendly dish, any leftovers are easily transported in a lunch box, and they can be enjoyed at room temperature the next day.

INGREDIENTS

– Pasta – Ricotta – Heavy cream – Pesto – Lemon zest and juice – Fine sea salt and ground black pepper To serve: – Parmesan – Fresh basil leaves

INSTRUCTIONS

Cook pasta: Fill a large pot with hot water, once the water is boiling, add salt. Cook pasta according to the packet’s instructions until al dente.

INSTRUCTIONS

Reserve about ½ cup of the cooking water (you will not need it all) and drain the rest. Swipe up for the full recipe!

INSTRUCTIONS

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).

INSTRUCTIONS

Sauce: While the pasta is cooking, make the sauce. Mix ricotta, heavy cream, pesto, lemon zest, and lemon juice in a bowl; add fine sea salt and ground black pepper to taste.

INSTRUCTIONS

Combine: Return the pasta to the pot. Add the sauce and about ¼ cup of the reserved pasta water. Mix to combine.

INSTRUCTIONS

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.

INSTRUCTIONS

Check all our Pasta Recipes

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