15 Minute Creamy Pesto and Ricotta Pasta

This luscious and yummy pasta comes together in the time it takes to boil water and sip a glass of wine. Maybe two.

The sauce is made entirely in the minutes it takes to cook the pasta and that in no way means that it lacks flavour. It is incredibly delicious and totally company worthy.

I actually think this will become your new favourite dinner party dish and at the same time your favourite Tuesday night sitting on the couch in sweatpants watching Netflix dish.

Which kind of makes it perfect, no?

Ricotta Cheese – use a good quality, full fat ricotta cheese here for the ultimate texture and creaminess.

Pesto – go crazy and make your own pesto (any kind, even this one of mine is good for a fun change) or use your favourite store bought pesto

Pasta – I love me some shells, but pick your fave. Rigatoni, orchiette, rotini, penne, spaghetti… you can’t go wrong here.

Parmesan Cheese – use the real deal here if you have it. This isn’t really the place for shelf stable shaky parm not that there’s anything wrong with that… that stuff is awesome!

Lemon – find a fresh lemon here friends. No subs.

Red Pepper Flakes – these are optional, but the tiniest bit of heat is so good in this dish. It doesn’t need to be spicy, but a nice little bit of heat is beautiful with the creamy pasta.

Pasta Water – yes, I am aware this isn’t really an ingredient except that it is. Well seasoned pasta water is the key to the texture and flavour of this sauce.

Storing – this pasta is best served immediately, but you can keep leftovers in a container in the fridge for a few days. You may want to add a touch of water, or even cream, when reheating to loosen up the sauce.

Freezing – not recommended. 🙂

Pesto and Ricotta Pasta Recipe Variations:

Chicken Version – tear up some rotisserie chicken and stir it in just before serving.

Shrimp Version – grilled shrimp are fabulous on this dish. Toss some good-sized shrimp in olive oil, garlic powder and S&P and grill. Serve on top of the pasta.

Veggie Version – I love this topped with charred broccoli or steamed asparagus.

Get your pasta going in well salted water. Hear me? Well salted. This water is a big component of this dish and it’s going to make up part of your sauce, so start off right.

Add in your pasta. I looooooove shells, but really, any pasta works.

While the pasta is cooking start the sauce. Add the ricotta cheese to a large skillet. Mix in the pesto, some lemon zest and a pinch of red pepper flakes if you’re into it. Mix it all up and wait for the pasta.

Just before the pasta is cooked to al dente, use a ladle to sccop out about 3/4 cup of pasta water and whisk it into the ricotta pesto mixture. Whisk it like crazy until it forms a dreamy sauce.

Use tongs or a slotted spoon to add the cooked pasta directly from its cooking pot into the sauce. Toss it all well until the pasta is completely coated. If it’s looking too thick for your liking just add in a bit more pasta water.

Add in the parmesan cheese and a good amount of freshly cracked black pepper. Mix well.

Serve with a big squeeze of fresh lemon juice. Offer extra red pepper flakes for the spicy friends.

• We should probably add some veg into our carb fest here so something light and bright like this Zucchini Ribbons Salad – with Shaved Lemon & Parmesan is absolutely perfect! I also love a side of simply steamed asparagus or a light, crunchy green salad tossed with olive oil and white wine vinegar.
• This makes a fun patio meal along with some Grilled Chicken Nuggets, grilled steak or your favourite fish.
• For dessert I like to keep the lemon theme going with this Double Drizzle Lemon Blackberry Loaf or even a simple lemon gelato.

If you like this Recipe let me know what you think in the comments below and please find and follow me on Social Media!