Pesto and Ricotta Pasta
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Prep Time
15 mins
-
Total Time
15 mins
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Servings
4 servings
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Calories
718 kcal
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Course
Main Course
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Cuisine
Italian
Pesto and Ricotta Pasta
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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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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.
- 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.
- Add the pesto, ricotta, about half the pasta water, lemon zest, salt and black pepper.
- 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.
- Spoon into bowls and finish with a scattering of fresh basil leaves, a sprinkle of black pepper and a final flourish of grated parmesan.
Notes
- 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.
Nutrition Information
Show Details
Calories
718kcal
(36%)
Carbohydrates
89g
(30%)
Protein
25g
(50%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
28mg
(9%)
Sodium
1144mg
(48%)
Potassium
304mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
909IU
(18%)
Vitamin C
0.5mg
(1%)
Calcium
305mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Calories | 718kcal | 36% |
| Carbohydrates | 89g | 30% |
| Protein | 25g | 50% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 28mg | 9% |
| Sodium | 1144mg | 48% |
| Potassium | 304mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 305mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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