Easy Pesto and Ricotta Pasta Recipe
This Easy Pesto and Ricotta Pasta recipe offers a creamy, flavorful meal using gluten-free fettuccini tossed in a vibrant homemade pesto sauce mixed with ricotta cheese. Perfect for a quick weekday dinner, the sauce is emulsified with reserved pasta water for a smooth texture and enhanced flavor, garnished with Parmesan and fresh basil for a delightful Italian-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Pasta and Sauce
- 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
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 option
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Pesto: In a food processor, blend the basil leaves, roasted pumpkin seeds, garlic cloves, lemon juice, Parmesan cheese (or nutritional yeast for dairy-free), salt, and black pepper until finely combined. While the processor is running, slowly drizzle in the olive oil until you achieve a smooth, emulsified sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the gluten-free fettuccini according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water to use in the sauce.
- Combine the Sauce: Return the drained pasta pot to the stove on medium heat. Add the prepared pesto, ricotta cheese, lemon juice, and ¼ cup of the reserved pasta water. Stir gently and gradually add more pasta water if necessary to reach a creamy, desired consistency, allowing the sauce to warm through and emulsify.
- Serve: Toss the cooked pasta thoroughly with the pesto ricotta sauce to coat evenly. Garnish with extra Parmesan cheese and fresh basil if desired, and serve immediately while warm.
Notes
- Ricotta: Use a dairy-free ricotta substitute like creamy tofu ricotta or a store-bought vegan ricotta for a dairy-free dish.
- Homemade Pesto: For a vegan and nut-free pesto alternative, refer to a dedicated vegan pesto recipe without cheese.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. For freezing, store in airtight containers and consume within 1-2 months.
- Main Recipe Tip: Reserving some pasta water is essential as it helps emulsify and thicken the sauce, allowing it to cling beautifully to the pasta and enhance creaminess and flavor.
Keywords: pesto pasta, ricotta pasta, gluten-free pasta, homemade pesto, easy pasta recipe, Italian pasta, vegetarian pasta dish
Find it online: https://biteandenjoy.com/easy-pesto-and-ricotta-pasta-recipe/
