Description
This Pesto Ricotta Pasta is so delicious and a great weeknight meal, ready in just 20 minutes. Store bought or homemade pesto can be used in this creamy pasta recipe and it uses minimal ingredients for a super easy dinner idea.
Ingredients
Scale
- 16 ounce bag of dry Rigatoni pasta
- 1/2 cup pesto sauce, store-bought or this homemade pesto recipe
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup ricotta cheese, whole milk
- 2-4 tablespoons of reserved pasta water
- 1/2 cup parmesan cheese, shredded fine
- 1 tablespoon fresh basil, chopped fine
Instructions
- Bring a large pot of water to a boil and add in the pasta. Season with salt and a bit of olive oil, if desired. Cook the pasta until al dente, firm when bitten into, according to the package instructions. Reserve 1/2 cup of pasta water and strain the remaining water from the pasta.
- While the pasta is cooking, heat a large dutch oven or pot to medium low heat on the stovetop. Add in the pesto, salt and red pepper flakes and cook for 4-5 minutes until warm.
- Add in the ricotta cheese and 2 tablespoons of pasta water and stir until the ricotta melts into the sauce, then reduce the heat to low. Stir every few minutes.
- Toss the pasta into the sauce and stir to coat each noodle. Taste and add salt and additional red pepper flakes if needed.
- Top with parmesan cheese and fresh basil. Serve and enjoy!
Notes
- Make sure to save 1/2 cup of pasta water to smooth out the sauce. You may not need the full amount, but if the sauce starts to thicken or separate, splash a bit into the pasta to correct it.
- Shred the parmesan from the block for the best taste. Avoid bagged parmesan as it has a different taste and texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: pasta
- Method: stovetop
- Cuisine: Italian