Introduction
There’s something deeply comforting about a bowl of pasta coated in a silky, creamy sauce that feels both indulgent and fresh — and this Creamy Pesto Ricotta Pasta is exactly that. The bright, herby notes of basil pesto mingle with the soft, mild richness of ricotta to create a sauce that’s lush without being heavy. Each forkful brings a gentle, fragrant basil aroma with just enough cheese tang to feel deeply satisfying.
This dish strikes a wonderful balance: it’s elegant enough for a cozy dinner party, yet simple enough to throw together on a busy weeknight. It’s the kind of recipe that makes your kitchen feel warm and inviting, as though you’re sharing a slice of sunshine with your loved ones.
What makes this pasta really special is how versatile it is. Whether you whip up the pesto from scratch or use a good store-bought version, the ricotta blends everything into a creamy dream. And the touch of lemon zest lifts the sauce and gives it a subtle zing — just enough to brighten without overpowering.
If you’re craving something green, herby, and comforting — pasta that feels like a warm hug — this dish answers the call.
Why You’ll Love This Recipe
- Creamy yet light: The ricotta makes the sauce luxurious without being heavy.
- Fresh herb flavor: Basil pesto brings a vibrant, garden-like aroma.
- Quick to make: Ready in about 20 minutes — great for weeknights.
- Flexible: Works with many pasta shapes, or even as a dip or spread.
- Balanced: Lemon zest adds a bright contrast to the rich cheese.
- Family-friendly: Mild, creamy, and popular with both kids and adults.
Ingredients
- 1 lb (≈ 453 g) rigatoni (or any short pasta shape you prefer)
- 4 medium cloves garlic
- ½ cup nuts (pine nuts or walnuts)
- 4 cups fresh basil leaves (lightly packed)
- ½ cup grated Parmesan cheese (plus more for serving)
- ½ cup extra-virgin olive oil
- 1 teaspoon kosher salt (more to taste)
- Zest of 1 lemon (optional but highly recommended)
- 1 cup whole-milk ricotta cheese
Instructions
- Cook the pasta
Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until al dente, stirring occasionally so it doesn’t stick. Once done, reserve about 1 cup of the pasta cooking water, then drain the pasta well. - Make the pesto base
While the pasta cooks, mince the garlic and nuts in a food processor. Add the basil, Parmesan, olive oil, salt, and lemon zest. Process until the mixture is smooth and well blended, stopping to scrape down the sides if needed. - Blend in the ricotta
Once your pesto base is ready, add the ricotta to the food processor and pulse until everything is fully combined and silky. Taste, and adjust salt if needed. - Combine pasta and sauce
Return the drained pasta to its pot (off the heat). Add the pesto-ricotta sauce and about ½ of the reserved pasta water. Gently toss to combine, adding more pasta water bit by bit until the sauce coats the pasta evenly and reaches a creamy consistency. - Serve
Divide the pasta into bowls, and sprinkle extra Parmesan on top. Serve hot and enjoy immediately.
You Must Know (Helpful Tips)
- Reserve pasta water: The starch in the cooking water helps loosen and emulsify the sauce so it clings perfectly to the pasta.
- Combine off the heat: Mixing the pesto-ricotta sauce with pasta off the stove helps preserve the bright basil flavor.
- Adjust consistency: If the sauce feels too thick, add more of the reserved pasta water, a little at a time, until you reach the desired creaminess.
- Use whole-milk ricotta: It blends better and gives a richer, smoother texture than part-skim versions.
- Taste and season: Ricotta can mellow the flavors, so you may need a pinch more salt or a little extra lemon zest to brighten things up.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- To reheat: Warm gently on the stove over low heat, stirring and adding a splash of water or milk to restore creaminess.
- Freezing: Not ideal — ricotta-based sauces don’t always reheat well. If needed, freeze in small portions and thaw in the fridge before reheating gently.
Ingredient Substitutions
- Pasta shape: Try penne, farfalle, fusilli, or even spaghetti — though short shapes catch the sauce better.
- Nuts: Use almonds, cashews, or even sunflower seeds (for nut-free).
- Cheese: Swap Parmesan for Pecorino Romano or a hard vegan cheese.
- Ricotta: Use a dairy-free ricotta for a vegan twist, or part-skim ricotta if that’s what you have (though creaminess will differ).
- Lemon zest: If you don’t have a lemon, you can replace zest with a splash of lemon juice (add carefully to avoid thinning the sauce too much).
Serving Suggestions
- Serve with a fresh green salad (arugula, cherry tomatoes, light vinaigrette) to complement the freshness of the pesto.
- A crusty garlic bread or focaccia is a wonderful side — great for scooping up any leftover sauce.
- Pair with a crisp white wine, like Sauvignon Blanc or Pinot Grigio, to match the herbaceous brightness.
- Garnish with fresh basil leaves, cracked black pepper, or a drizzle of extra-virgin olive oil for a beautiful finish.
Pro Tips
- For a silkier sauce, pulse the pesto base first until very smooth, then add the ricotta.
- If your food processor is too small, blend the pesto in batches and then whisk in the ricotta by hand.
- To elevate the dish, toast the nuts lightly before blending — this gives a deeper, nutty richness.
- You can make a double batch of pesto — use half for pasta and freeze the rest in ice cube trays for future meals.
Frequently Asked Questions (FAQ)
Q: Can I use store-bought pesto?
A: Yes — a good-quality store-bought basil pesto works well. Just mix it with the ricotta and adjust with pasta water for creaminess.
Q: What if the sauce is too thick?
A: Gradually whisk in reserved pasta water until the sauce becomes smooth and coats the pasta. The starch in the water helps with this.
Q: Can I make this gluten-free?
A: Absolutely. Use a gluten-free pasta of your choice. The sauce itself is naturally gluten-free (just check pesto ingredients).
Q: My ricotta is grainy. Will that matter?
A: It depends. Whole-milk ricotta will generally blend smoother. If it’s slightly grainy, blending it with the pesto should help—but don’t expect it to become completely silky.
Q: Can I add vegetables to this pasta?
A: Yes! Steamed peas, roasted cherry tomatoes, or even sautéed mushrooms work beautifully mixed in at the end.
Q: Is this recipe freezer-friendly?
A: The pasta is best eaten fresh, but you can freeze the sauce (without pasta). Thaw it in the fridge and reheat gently, adding a splash of water to regain creaminess.
This Creamy Pesto Ricotta Pasta is a simple yet elegant dish that brings together the fresh brightness of pesto and the soft richness of ricotta — perfect for weeknights or sharing with friends. I hope it becomes one of your go-to comfort pasta dishes; enjoy every herbaceous, cheesy bite!
