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Bowl of creamy pesto ricotta pasta topped with fresh basil and grated parmesan.

Pesto Ricotta Pasta

This Pesto Ricotta Pasta combines vibrant pesto and creamy ricotta to create a silky, comforting sauce that is both easy and quick to prepare, perfect for beginner cooks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 ounces dry penne pasta or any short pasta like rigatoni, ziti, or fusilli
  • ½ cup pesto sauce basil-forward and garlicky, preferably homemade without pine nuts
  • ½ cup full-fat ricotta cheese for a luxuriously smooth sauce
  • ¾ cup reserved pasta cooking water helps emulsify the sauce
  • ½ teaspoon salt to season the sauce, adjust depending on pesto saltiness
  • ½ teaspoon garlic powder adds gentle garlic flavor
  • ½ teaspoon crushed red pepper flakes optional for added heat
  • 1 teaspoon fresh lemon zest to brighten the dish
  • 1 tablespoon fresh lemon juice balances the richness
  • ¼ cup shredded Parmesan cheese for serving
  • to taste fresh basil leaves for garnish and aroma
Optional add-ons
  • 1 handful cherry tomatoes, halved for color and sweet acidity
  • 1 cup cooked chicken breast, shredded or diced for extra protein
  • 1 sautéed mushrooms or roasted cherry tomatoes to deepen savory notes
  • 1 tablespoon olive oil or a pat of butter for extra gloss and flavor
  • to taste toasted walnuts or almonds for crunch (omit if nut-free)
  • to taste Extra grated Pecorino Romano for a sharper finish

Method
 

Preparation
  1. Measure the pesto, ricotta, lemon juice, and zest. Have your salt, garlic powder, and red pepper flakes ready.
  2. Bring a large pot of salted water to a rolling boil.
  3. Cook the penne until al dente according to package directions.
  4. Reserve ¾ cup of pasta cooking water before draining pasta.
Cooking
  1. Gently warm the pesto in a skillet over low heat.
  2. Add the ricotta and stir to combine.
  3. Gradually add the reserved pasta cooking water until desired sauce consistency is reached.
  4. Stir in the salt, garlic powder, red pepper flakes, lemon zest, and lemon juice, adjusting to taste.
  5. Add the drained pasta to the skillet and toss until well coated.
Serving
  1. Divide the pasta among plates, sprinkle with Parmesan cheese, and garnish with fresh basil.

Notes

Leftovers can be stored in an airtight container for up to 2 days. Reheat with a splash of water or milk to restore creaminess.