Creamy Ricotta Basil Pesto Pasta
Have you ever had one of those days where you want something quick, delicious, and comforting without spending hours in the kitchen? This Creamy Ricotta Basil Pesto Pasta is the answer. With just a handful of ingredients and a few minutes of your time, you can whip up a meal that feels luxurious but requires minimal effort.
It all starts with ricotta cheese—a creamy, slightly sweet wonder that turns any pasta into a rich, indulgent experience. But when you stir in a generous helping of basil pesto, it creates a sauce bursting with flavor. You can use store-bought or make your own basil pesto following my quick and easy recipe. This vibrant blend of fresh basil, garlic, and pine nuts adds a herby, garlicky goodness that perfectly balances the ricotta’s richness.
A squeeze of fresh lemon juice brings a zesty brightness to the dish, cutting through the creaminess and giving it that little extra something that makes your taste buds sit up and take notice. The cherry tomatoes add little bursts of sweetness, a lovely contrast, both in flavor and texture, to the creamy sauce. Each bite is the perfect mix of velvety ricotta, fragrant pesto, and juicy tomatoes—pure comfort in a bowl.
Feel free to use whatever pasta you have on hand. Once the pasta is cooked, it’s just a matter of stirring everything together. In about 15 minutes, you’ll have a dish that tastes like it came straight from a restaurant kitchen but with all the comfort and coziness of a homemade meal.
Whether you’re cooking for yourself after a long day, serving up a quick dinner for your family, or hosting friends for a casual get-together, this pasta is a winner. It’s quick, satisfying, and has that “wow” factor that makes it feel special. Top it off with a sprinkle of freshly grated Parmesan cheese and a handful of chopped basil, and you’ve got a dish that looks as good as it tastes. And don't worry, the leftovers are just as delicious the next day—if there are any left, that is!
Creamy Ricotta Basil Pesto Pasta
Ingredients
- 4 oz pasta of your choice (fusilli, spaghetti, and fettuccine work well)
- ¼ cup ricotta cheese
- ½ cup basil pesto
- salt and freshly ground black pepper, to taste
- juice of half a lemon
- 1 cup cherry tomatoes, halved
- chopped fresh basil leaves, for garnish
- grated parmesan cheese, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large bowl, combine the ricotta cheese with the basil pesto. Mix until well blended. Add a squeeze of fresh lemon juice for a bit of brightness.
- Add the cooked pasta to the ricotta pesto mixture. Toss until the pasta is evenly coated. If the sauce is too thick, gradually add the reserved pasta water a little at a time until the desired consistency is reached.
- Divide the pasta among serving plates. Garnish with cherry tomatoes, extra basil leaves, and a sprinkle of grated Parmesan cheese. Serve immediately and enjoy!
