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Ricotta pesto sauce tossed with linguine and garnished with fresh basil.
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Ricotta Pesto Pasta (No-Cook Sauce!)

This creamy ricotta pesto pasta is fast, fresh, and packed with flavor. A no-cook sauce made with ricotta, basil, and Parmesan makes dinner easy and delicious.
Prep Time10 minutes
Pasta Cook Time10 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American
Keyword: pasta, pesto
Servings: 6 people
Author: Jillian Wade

Equipment

  • measuring cups and spoons
  • Food processor
  • Liquid measuring cup
  • Large Pot
  • Colander

Ingredients

  • 1 cup whole milk ricotta cheese
  • 1 packed cup fresh basil leaves
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup toasted pine nuts
  • 1 garlic clove
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon freshly cracked black pepper
  • ⅓ cup extra virgin olive oil
  • 2 to 4 tablespoons pasta cooking water reserved from cooking pasta

FOR SERVING:

  • 1 pound of pasta cooked as per package instructions linguine or fettuccine are best
  • Shaved or grated Parmesan optional
  • Toasted pine nuts optional
US Customary - Metric

Instructions

Blend the Sauce:

  • In a food processor or blender, combine the ricotta, basil, Parmesan, pine nuts, garlic, salt, and pepper. Pulse until roughly blended. With the motor running, drizzle in the olive oil until the sauce becomes thick, smooth, and creamy.

Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook 1 pound of your favorite pasta according to package directions. Just before draining, reserve about 1 cup of the starchy cooking water.

Toss and Serve:

  • Drain the pasta and return it to the pot. Add the ricotta pesto sauce and 2 to 4 tablespoons of the reserved pasta water. Toss gently until the pasta is evenly coated, adding more water as needed for a silky texture.

Notes

Here were simple storing, freezing, and make-ahead instructions. 
Storing leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta may absorb some sauce as it sits, so add a splash of water or a drizzle of olive oil when reheating to loosen it up.
Freezing: You can freeze the sauce separately. Place in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. Thaw in the fridge overnight and stir it before using. You may need to blend it again if it separates when thawed.
Make-ahead: The ricotta pesto can be made 2 to 3 days in advance and kept in the fridge until ready to toss with fresh pasta.

Nutrition

Serving: 1.33cup | Calories: 515kcal | Carbohydrates: 59g | Protein: 17g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 307mg | Potassium: 257mg | Fiber: 3g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 0.2mg | Calcium: 141mg | Iron: 2mg