Name: Easy Pesto and Ricotta Pasta Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian
Ingredients: 12 oz gluten-free fettuccini pasta; ¼ cup ricotta cheese; 1 cup homemade pesto (see below); ½ cup reserved pasta water; 1 tablespoon lemon juice; 2 cups fresh basil leaves, packed; 1 cup unsalted roasted pumpkin seeds; 4 cloves garlic; ¼ cup lemon juice; ¼ cup grated Parmesan cheese or nutritional yeast for dairy-free option; ¼ cup olive oil; ½ teaspoon salt; ¼ teaspoon black pepper

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Introduction

This easy pesto and ricotta pasta combines fresh basil, creamy ricotta, and flavorful homemade pesto for a simple yet satisfying meal. Perfect for busy weeknights, it comes together quickly and offers a delightful balance of fresh and rich flavors.

A white bowl filled with wide, flat fettuccine pasta coated in a thick, creamy green pesto sauce with visible bits of basil and cheese, topped with a few fresh basil leaves for garnish. A fork lifts a small twirl of the pasta above the bowl, showing the sauce's textured coating on the noodles. The bowl sits on a wooden board, and in the front right corner, a small white bowl holds fresh green basil leaves. The background features a blurred white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz gluten-free fettuccine pasta
¼ cup ricotta cheese
1 cup homemade pesto (see recipe below)
½ cup reserved pasta water
1 tablespoon lemon juice

For the homemade pesto:

2 cups fresh basil leaves, packed
1 cup unsalted roasted pumpkin seeds
4 cloves garlic
¼ cup lemon juice
¼ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
¼ cup olive oil
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Prepare the pesto by blending basil, pumpkin seeds, garlic, lemon juice, Parmesan (or nutritional yeast), salt, and pepper in a food processor. Slowly add olive oil with the processor running until the mixture is smooth.
Step 2: Cook the fettuccine pasta according to package instructions until al dente. Reserve ½ cup of the pasta water before draining.
Step 3: In the same pot over medium heat, combine the pesto, ricotta cheese, lemon juice, and ¼ cup of the reserved pasta water. Stir well, adding more pasta water if needed to reach a creamy sauce consistency.
Step 4: Toss the cooked pasta with the sauce until well coated. Serve immediately, garnished with extra Parmesan and basil if desired.

Tips & Variations

Reserve pasta water to help emulsify and thicken the sauce, enhancing creaminess and flavor.
For a dairy-free option, substitute ricotta with a creamy tofu ricotta or a store-bought vegan ricotta.
Try swapping pumpkin seeds for pine nuts or walnuts if preferred.
Use nutritional yeast instead of Parmesan to keep it vegan.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, use airtight containers and consume within 1-2 months. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce thickens too much.

How to Serve

A white bowl filled with creamy green pesto fettuccine pasta sits on a wooden round board on a white marbled surface. The pasta strands are thick and coated evenly with a textured, slightly chunky green pesto sauce. On top of the pasta, a single fresh green basil leaf adds contrast. In the background, a metal fork is twirling some pasta with pesto, lifting it above the bowl, showing the spiral shape and creamy sauce. Nearby, fresh basil leaves are visible in a white bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto instead of homemade?

Yes, store-bought pesto works well and saves time. Just adjust the quantity to your taste and balance the sauce with reserved pasta water and ricotta accordingly.

How do I make this dish vegan?

Use vegan ricotta alternatives and replace Parmesan cheese with nutritional yeast. Also, check your pesto ingredients or use a vegan pesto recipe to ensure it’s fully plant-based.