Easy Pesto and Ricotta Pasta – Creamy, Herby, 20-Minute Dinner
A creamy, herby pasta dish made with basil pesto and ricotta cheese. Quick, satisfying, and perfect for busy weeknights or cozy dinners.
Ingredients
-
12 oz pasta (rigatoni, fusilli, or spaghetti)
-
1 cup basil pesto (store-bought or homemade)
-
1 cup whole milk ricotta cheese
-
¼ cup grated Parmesan or Pecorino Romano
-
2 tablespoons extra virgin olive oil
-
Salt and black pepper to taste
-
Reserved pasta water (as needed)
Instructions
-
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
-
In a large skillet over low heat, combine pesto and ricotta. Stir gently until warmed and blended.
-
Add cooked pasta to the skillet and toss with the sauce. Add reserved pasta water a little at a time until the sauce reaches desired creaminess.
-
Stir in Parmesan, olive oil, and season with salt and pepper to taste.
-
Serve warm, topped with extra cheese and optional chili flakes or basil.
Notes
-
Add sautéed spinach, grilled chicken, or peas for variation.
-
Store leftovers in the fridge for up to 3 days.
-
Use gluten-free pasta for a GF version.