Need dinner sorted in a flash? This easy pesto and ricotta pasta recipe is all about simplicity, featuring a creamy pesto sauce that comes together in a literal hot minute.
You can go with store-bought pesto for convenience or use fresh homemade pesto if you’re feeling fancy - it’s totally up to you.
It’s endlessly customisable. Toss in some veggies, chicken or whatever’s lurking in the fridge.
Perfect for a busy weeknight family meal or when you want to impress without breaking a sweat!

Big fan of pasta? Us too! Here’s a roundup of our all-time favourite pasta recipes we make time and time again.
What's to love about this recipe
- Ready in as long as it takes the pasta to cook, minimal prep.
- A creamy 1-minute pesto sauce brings it all together.
- Customisable with your favourite veggies or protein.
- Use store-bought or fresh pesto.
- Perfect for quick weeknight dinners and even a cold, packed lunch.
Key ingredient notes and substitutions
The pasta
For this recipe, you'll want a pasta that’s great at holding onto sauce.
Long shapes like spaghetti or linguine are classic choices, but mid-sized pastas like fusilli, penne or rigatoni are ideal for capturing every bit of that creamy pesto.
For a simply pasta dish like this, opting for a higher-quality pasta really makes a difference - it’s the hero of the meal, after all.
Plus, we love a pasta that looks as good as it tastes, which is why fusilli bucati corti is our pick. Those beautiful spirals are not only visually appealing but also perfect for holding onto that creamy pesto!
Ricotta
There’s no compromise here - full-fat ricotta is a must. It gives the pasta that rich, creamy texture you want.
Pesto
If we're in a hurry, we usually grab store-bought basil pesto, but feel free to use whichever pesto is your favourite. Pesto rosso, made with sun-dried tomatoes and red peppers, is also a fantastic choice!
When we’ve got a bit more time, we love whipping up a quick pesto from scratch. Our go-to homemade versions are this pistachio pesto and this arugula (rocket) pesto.
Customise it!
- Add a protein like grilled chicken, crispy bacon, Italian sausage or chorizo.
- Toss in roasted veggies like peppers, zucchini or aubergine.
- For crunch, throw in toasted pine nuts.
- Stir in sun-dried tomatoes or olives.
- Add red pepper flakes or chilli oil for heat.
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Step-by-step instructions
1. In a large pot, cook the pasta al dente according to the packet instructions. Don’t forget to salt the water generously - about 1 tablespoon of salt per 450g (16oz) of pasta is a good rule of thumb.
2. Scoop out ½ cup of the pasta water before draining the pasta - this step is crucial for making the sauce! It’s easy to forget, so place your measuring cup inside your colander as a reminder.
3. Heat the olive oil in a large pan, then add the garlic and cook for 30 seconds until fragrant - careful not to burn the garlic.
4. Add the pesto, ricotta, about half the pasta water, lemon zest, salt and black pepper.
5. Stir all the ingredients together until well combined and creamy. Warm the sauce through gently, making sure everything is fully blended - it should only take a minute or so.
6. Add the warm, drained pasta and grated parmesan to the pan. Gently toss until the pasta is evenly coated in the creamy pesto sauce and cheese.
If the pasta seems too dry, stir in another splash of the reserved pasta water to loosen it.
7. Spoon into bowls and finish with a scattering of fresh basil leaves, a sprinkle of black pepper and a final flourish of grated parmesan.
Top Tips
Salt generously: Don’t undersalt the pasta water - it’s your only chance to season the pasta from the inside out. Aim for 1 tablespoon of salt per 450g (16oz) pasta.
Cook it al dente: Make sure the pasta retains a slight bite for the perfect texture. Overcooked pasta can turn mushy and ruin the dish.
Timing is key: Drain the pasta and get the sauce going straight away so the pasta is still hot when it’s added to the sauce. This helps the flavours meld beautifully.
Use the pasta water wisely: Don’t skip reserving some pasta water - it’s a game-changer for loosening the sauce while keeping it silky smooth.
Serving suggestions
You can serve this pesto ricotta pasta with...
- A fresh salad like caramelised pear and arugula salad, nectarine salad or an Italian bread salad.
- Crusty bread.
- Grilled vegetables like roasted peppers or zucchini.
- Grilled meats like chicken, fish or steak.
- White wine like Sauvignon Blanc or Pinot Grigio.
- Sprinkle with some chilli flakes, chilli oil or a squeeze of lemon juice.
Storage
This pasta can be stored in an airtight container in the fridge for up to 3 days.
While it can be frozen, keep in mind that the pasta may become a bit mushy when defrosted, though it will still taste delicious.
Simply reheat in the microwave or on the stovetop with a splash of water to loosen the sauce.
Recipe
Pesto and Ricotta Pasta
Equipment
- 1 large saucepan
- 1 small saucepan/frying pan
Ingredients
- 450 grams (16oz) pasta - like fusilli, fettuccine, penne
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- ½ cup basil pesto - or other pesto of choice
- ½ cup full-fat ricotta cheese
- ½ cup reserved pasta water
- zest of one lemon
- 1 teaspoon salt - or to taste
- black pepper to taste
- ½ cup parmesan, finely grated - and extra for serving
- fresh basil, to serve
Instructions
- In a large pot, cook the pasta al dente according to the packet instructions. Don’t forget to salt the water generously - about 1 tablespoon of salt per 450g (16oz) of pasta is a good rule of thumb.450 grams (16oz) pasta
- Scoop out ½ cup of the pasta water before draining the pasta - this step is crucial for making the sauce! It’s easy to forget, so place your measuring cup inside your colander as a reminder.
- Heat the olive oil in a large pan, then add the garlic and cook for 30 seconds until fragrant - careful not to burn the garlic.2 tablespoons olive oil, 2 teaspoons minced garlic
- Add the pesto, ricotta, about half the pasta water, lemon zest, salt and black pepper.½ cup basil pesto, ½ cup full-fat ricotta cheese, ½ cup reserved pasta water, zest of one lemon, 1 teaspoon salt, black pepper to taste
- Stir all the ingredients together until well combined and creamy. Warm the sauce through gently, making sure everything is fully blended - it should only take a minute or so.
- Add the warm, drained pasta and grated parmesan to the pan. Gently toss until the pasta is evenly coated in the creamy pesto sauce and cheese. If the pasta seems too dry, stir in another splash of the reserved pasta water to loosen it.½ cup parmesan, finely grated
- Spoon into bowls and finish with a scattering of fresh basil leaves, a sprinkle of black pepper and a final flourish of grated parmesan.fresh basil, to serve
Notes
Top Tips
Salt generously: Don’t undersalt the pasta water - it’s your only chance to season the pasta from the inside out. Aim for 1 tablespoon of salt per 450g (16oz) pasta. Cook it al dente: Make sure the pasta retains a slight bite for the perfect texture. Overcooked pasta can turn mushy and ruin the dish. Timing is key: Drain the pasta and get the sauce going straight away so the pasta is still hot when it’s added to the sauce. This helps the flavours meld beautifully. Use the pasta water wisely: Don’t skip reserving some pasta water - it’s a game-changer for loosening the sauce while keeping it silky smooth.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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