When you want a simple and flavorful main dish, it doesn’t get easier than this ricotta pesto pasta recipe! Using fresh homemade pesto, creamy ricotta cheese, and perfectly cooked rotini pasta, it’s an easy pasta to make for a weeknight meal or to serve to a crowd!
Cool and creamy ricotta pairs with lemon zest and juice to create a rich and flavorful sauce that clings to every inch of spiraled pasta. When basil is in peak season, it’s pesto time! Whether you use a classic basil pesto, like the one included in this recipe, or you use a variation like my sunflower pesto spread or lemon basil pesto dip, this pasta puts the full focus on the basil!
Pair this pasta with oven baked chicken and a simple side salad for a complete meal, and please don’t forget the drinks! A classic Italian spritz or a sweet-tart aperitif like limoncello are the perfect cocktails to partner with this pasta! Prefer something zero proof? Try a zesty blood orange soda or an herbaceous sage soda pop for a perfectly refreshing pairing!
why this basil ricotta pasta recipe works:
🌱 fresh & flavorful. This recipe is made using peak-season herbs for a homemade pesto that shelf-stable options just can’t match.
🧀 creamy & indulgent. The addition of ricotta cheese creates an extra creamy, luxurious sauce that coats every piece of pasta perfectly.
🍋 bright & balanced. Fresh lemon zest and juice cut through the richness of the pesto and ricotta, creating a perfectly balanced pasta dish.
🛒 ingredients
See the recipe card for the exact quantities.
🍳 how to make pesto ricotta pasta
1: Bring a pot of salted water to a boil.
2: Boil the pasta until it’s al dente, about 9-10 minutes or according to the directions on the packaging.
3: While the pasta is boiling, make a batch of pesto, if you don’t have one ready already.
4: Reserve 1/2 cup of pasta water, then drain the pasta.
5: In a medium mixing bowl, combine the ricotta cheese and pesto.
6: Zest and juice the lemon into the bowl then mix everything together.
7: Return the pasta to the pan, and add in the pesto ricotta sauce.
8: Add a bit of the pasta water, a few ounces at a time, until the sauce thickens and comes together. Serve immediately!
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💡tips & tricks for getting it right
🍽️ what to serve with pesto and ricotta pasta
- crispy topping – top your pasta with crispy, crunchy Italian breadcrumbs to add a flavorful crunch, similar to Panko breading on top of baked macaroni and cheese!
- wash it down – pair your pasta with classic Italian cocktails like a limoncello spritz or homemade blood orangecello. Prefer a mocktail option? Serve it up with an Italian grapefruit soda or a blood orange soda for a refreshing drink!
- party perfect – Need to serve a crowd? Serve this pasta with many pizzas and some marinated mozzarella for a simple yet casual party spread.
ℹ️ troubleshooting tips
- sauce too thick – If your sauce is too thick, you can send it out using more pasta water. Add more water one to 2 ounces at a time until the sauce gets to the consistency you like.
- grainy ricotta – If your ricotta seems grainy or lumpy, try whisking it separately before combining with other ingredients. You can also let it come to room temperature first for smoother incorporation.
🔆 top tip
Do not forget to salt the water! It helps to flavor the pasta and the pasta water, which you’ll use to make the sauce extra velvety and flavorful.
♻️ customize your pasta
- low-fat ricotta – You can swap part skim ricotta for the whole milk ricotta. Your dish will not be as rich and creamy, but it’ll be lighter. You may want to add a nice glug of olive oil to add some richness.
- swap the pasta shape – Use any noodle you like to make this pasta, even though the spirals of rotini work best for grabbing allllll that sawce. I’ve also made this using linguine and bowtie pasta, and both are very good!
- mix it up – mix in some fresh cherry tomatoes and small pearls of fresh mozzarella cheese for a heartier pasta. You can also mix in diced grilled chicken or diced oven roasted chicken to make it a whole meal.
🫙 how to store leftover pesto pasta
Since this pasta uses fresh ingredients like basil pesto and ricotta that are not heated or cooked, it’s best to eat any leftovers within a couple of days. The good news is you can eat it hot or cold like a pasta salad!
💬 q+a
What type of pasta works best for this recipe?
Rotini pasta is ideal because its spiral shape captures the sauce in every nook and cranny. However, you can also use other pasta shapes like linguine or bowtie pasta – they’ll still taste great.
Can I use low-fat ricotta instead of whole milk ricotta?
Yes, you can use part-skim ricotta, though the dish won’t be as rich and creamy. If you do use low-fat ricotta, consider adding some extra olive oil to compensate.
If you make this recipe, please leave a review in the comments and a star rating!
⭐️⭐️⭐️⭐️⭐️
I read every single comment! I also love connecting on social media, so snap a pic and hashtag it #myrecipeforfun and tag me on Instagram, TikTok, or pin this recipe on Pinterest!
Ricotta Pesto Pasta (Homemade Pesto and Ricotta Pasta)
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Equipment
- 1 large pot
- 1 food processor for making pesto
- 1 spoon or spatula
- 1 measuring glass for collecting pasta water
Ingredients
To Make the Pesto
- 40 g pine nuts 1/3 cup, lightly toasted
- 65 g fresh basil leaves 3 cups, lightly packed
- 50 g parmesan cheese 1/3 cup, freshly grated or crumbled
- 8 g garlic 2 small cloves, peeled
- 25 g olive oil 1/4 cup, extra virgin
- to taste salt and black pepper
To Make the Pasta
- 1 pound rotini pasta
- 220 g pesto 1 cup
- 260 g ricotta whole milk, 1 cup
- 1 ounce lemon juice 2 TBSP
- 2 g lemon zest 1 tsp
- ½ cup reserved pasta water for thickening sauce
- to taste salt and black pepper
Instructions
To Make Pesto
- Toast pine nuts. In a dry skillet over medium heat, lightly toast pine nuts until fragrant and golden, about 3-5 minutes. Watch carefully to prevent burning. Let cool.
- Process garlic, pine nuts, and parmesan. In a food processor, combine cooled pine nuts, garlic, and parmesan cheese. Pulse until finely chopped.
- Add basil. Add basil leaves and pulse until roughly chopped.
- Stream in oil. With the processor running, slowly drizzle in olive oil until smooth and well combined.
- Season. Season with salt and pepper to taste.
To Make the Pasta
- Boil pasta. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente, about 9-10 minutes or according to packing instructions. Before draining, reserve 1/2 cup pasta cooking water.
- Make pesto. If making homemade pesto, prepare according to instructions above. Otherwise, have store-bought pesto ready.
- Make sauce. While pasta cooks, in a large bowl combine ricotta, pesto, lemon juice, and lemon zest. Mix well until smooth and creamy.
- Combine pasta & sauce. Add the hot drained pasta back to the pasta pot or into a serving dish. Add the ricotta-pesto mixture. Toss well to combine.
- Add pasta water to thicken. Add reserved pasta water a little at a time until you reach desired creamy consistency.
- Season to taste. Season with salt and freshly ground black pepper to taste.
- Serve. Serve immediately, garnished with additional lemon zest and black pepper if desired.
Notes
🍽️ what to serve with pesto and ricotta pasta
- crispy topping – top your pasta with crispy, crunchy Italian breadcrumbs to add a flavorful crunch, similar to Panko breading on top of baked macaroni and cheese!
- wash it down – pair your pasta with classic Italian cocktails like a limoncello spritz or homemade blood orangecello. Prefer a mocktail option? Serve it up with an Italian grapefruit soda or a blood orange soda for a refreshing drink!
- party perfect – Need to serve a crowd? Serve this pasta with many pizzas and some marinated mozzarella for a simple yet casual party spread.
ℹ️ troubleshooting tips
- sauce too thick – If your sauce is too thick, you can send it out using more pasta water. Add more water one to 2 ounces at a time until the sauce gets to the consistency you like.
- grainy ricotta – If your ricotta seems grainy or lumpy, try whisking it separately before combining with other ingredients. You can also let it come to room temperature first for smoother incorporation.
Nutrition Information
The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.
Just made this for family dinner night and everyone loved it. I think this one will become a weekly staple!
Thanks so much for your review, Josh! I’m so glad everyone loved this pasta, it really is a great weeknight dinner option! 🥳