Pesto and Ricotta Pasta
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.
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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
Calories: 718kcal | Carbohydrates: 89g | Protein: 25g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 1144mg | Potassium: 304mg | Fiber: 4g | Sugar: 4g | Vitamin A: 909IU | Vitamin C: 0.5mg | Calcium: 305mg | Iron: 2mg
