Ricotta Pesto Pasta

My Italian family is from Genoa, the home of all things pesto. It's no wonder that pesto is an important staple in my kitchen! It's in our weekly dinner rotation not only because of tradition, but also because it's an easy, no cook sauce that can be enjoyed year round.

Having pesto regularly, I'm always looking for ways to get creative. One day, I had leftover ricotta from making my chocolate ricotta cake. I tried mixing it into pesto and I was hooked! It's a simple addition that elevates the dish – adding creaminess and a rich flavor.

If you're looking for more authentic pesto recipes, check out my pasta al pesto. It's inspired by the pesto recipe that has been in my family for generations. I love to serve pesto pasta with a fresh salad, like this arugula and spinach salad or burrata caprese. It goes great with a slice of Ligurian focaccia, a delicious bread from the same region of Italy as pesto. If you would like to add a protein, this bright chicken limone pairs well. A delicious Italian dessert is the perfect end to the meal, with chocolate budino and Italian almond cake being favorites!

Ingredients

Ingredient Notes:

• Pesto: you can use homemade or store bought pesto. I like to make my own, using my pasta al pesto recipe. It contains fresh basil leaves and pine nuts, making the perfect amount for this recipe. I recommend homemade pesto because it's easy and has the best flavor. It also avoids artificial ingredients and additives that can be found in store bought versions.
• Ricotta: this recipe uses whole milk ricotta with the excess liquid drained. Ricotta is a traditional Italian cheese that is made from the whey of sheep or cow's milk. The choice of ricotta will depend on the flavors you prefer. Ricotta with sheep's milk has a higher fat content that will give your sauce a tangy, complex, and slightly sweet flavor. Ricotta with cow's milk is milder with a neutral, sweet flavor.
• Lemon zest: the bright lemon zest balances the rich ricotta and pesto flavors. To zest a lemon, use a zester or a box grater on the side with the smallest holes. Gently scrape the outer, yellow peel, avoiding the bitter white part underneath.
• Fusilli: choosing the right pasta shape is important! I prefer fusilli, a small corkscrew shaped pasta. The spiral twists capture the thick sauce, ensuring each bite is flavorful. It's a pasta shape I use very often, like in my 6 cheese mac and cheese!
• Parmigiano Reggiano: for the best flavor, I grate the cheese myself, using DOP certified Parmigiano Reggiano. DOP certification is an EU designation that signifies the cheese is made in Italy with strict quality standards. It's made with simple ingredients and aged to develop a sharp, complex nutty flavor. To verify DOP certification, look for the red and yellow DOP seal and the Parmigiano Reggiano consortium logo. You don't have to go somewhere fancy to get it – I often get mine from Costco!

See recipe card for quantities.

Substitutions and Variations

• Use a different pasta shape: you can substitute the fusilli with a pasta shape of your choice. Since ricotta makes the pesto thicker, this sauce pairs best with a shorter pasta that captures and holds the sauce. Rotini, penne, farfalle, and orecchiette are great options.
• Use a different cheese: if you don't have Parmigiano Reggiano available, you can substitute with another cheese. Pecorino Romano or parmesan are good options. If buying pre-grated cheese, I recommend avoiding anti-caking ingredients like cellulose. In my experience, the cheese does not melt as smoothly.
• Add spice: sprinkle a bit of crushed red pepper flakes into the sauce for a spicy kick! It goes great with the bright pesto and creamy ricotta.

Instructions

Step 1: bring a large pot of water to a boil and stir in salt (image 1a). Add the fusilli and cook al dente according to the package instructions (image 1b). Just before draining, reserve some pasta water and set aside (image 1c). Then drain the pasta when ready (image 1d).

Step 2: while the pasta is cooking, combine the ricotta, pesto, and lemon zest in a large bowl. Stir together until combined (image 2).

Step 3: add the drained pasta to the bowl with the ricotta pesto. Stir together until the pasta is evenly coated. Slowly add the reserved pasta water as needed to achieve a creamy sauce consistency (image 3).

Step 4: stir in the Parmigiano Reggiano until it is melted and evenly distributed. Add salt to taste and pasta water as needed. Garnish with more Parmigiano Reggiano and serve (image 4). Enjoy!

Storage

Leftover pesto ricotta pasta can be stored in an airtight container in the refrigerator for up to 3 days. I like to save a bit of the pasta water to drizzle over the leftovers. I don't recommend freezing this pasta because it can become mushy.

You can reheat the leftovers in a skillet over medium-low heat. Add a bit of pasta water to the skillet to help loosen the sauce and prevent it from drying out. You can also use a microwave in 30 second increments until the pasta reaches 165°F (74°C) throughout.

For more helpful tips on how to store leftovers safely, check out this USDA Leftovers and Food Safety guide.

FAQ

Related

For more delicious pasta recipes, check out these favorites:

Pairing

Here are my favorite dishes to serve with ricotta pesto pasta: