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Creamy Irresistible Pasta with Sun-Dried Tomato Ricotta Pesto

creamy pasta with sun-dried tomato ricotta pesto - featured image
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A quick and easy creamy pasta dish featuring a luscious sun-dried tomato ricotta pesto that is perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 12 oz (340 g) pasta (penne, fusilli, or farfalle recommended)
  • 1 cup (240 g) whole milk ricotta cheese
  • ½ cup (about 70 g) sun-dried tomatoes packed in oil, drained
  • 1 cup loosely packed fresh basil leaves
  • 2 cloves garlic, minced
  • ¼ cup (30 g) pine nuts, toasted (or walnuts as a substitute)
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ½ cup (50 g) finely grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve ½ cup (120 ml) pasta water before draining.
  2. While pasta cooks, heat a small dry skillet over medium heat. Add ¼ cup (30 g) pine nuts and toast, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Remove promptly to avoid burning and set aside to cool.
  3. In a food processor, combine ½ cup sun-dried tomatoes (drained), 1 cup fresh basil leaves, 2 minced garlic cloves, toasted pine nuts, ⅓ cup (80 ml) olive oil, 1 tablespoon fresh lemon juice, and ½ cup grated Parmesan cheese. Pulse until finely chopped and nearly smooth, scraping down the sides as needed.
  4. Add 1 cup (240 g) whole milk ricotta cheese to the food processor. Pulse just a few times to gently combine—do not overblend to maintain creamy texture.
  5. Transfer hot drained pasta into a large mixing bowl. Add the pesto and gently toss to coat evenly. If the sauce feels too thick, gradually stir in reserved pasta water, one tablespoon at a time, until desired creaminess is reached.
  6. Taste and season with salt and freshly ground black pepper. Serve immediately with extra grated Parmesan and fresh basil leaves for garnish.

Notes

Reserve pasta water to adjust sauce consistency without diluting flavor. Toast pine nuts carefully to avoid bitterness. Use whole milk ricotta for best creaminess. Pulse pesto just enough to keep some texture. Serve immediately for best flavor and texture. Leftovers keep well refrigerated for 2-3 days but are not recommended for freezing due to ricotta texture.

Nutrition

Keywords: creamy pasta, sun-dried tomato pesto, ricotta pesto, quick pasta recipe, easy dinner, comfort food, vegetarian pasta

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