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angel hair pasta swirled with pesto ricotta sauce featured image.
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5 from 2 votes

Pesto Ricotta Pasta

This Pesto Ricotta Pasta mixes whipped ricotta cheese, zesty lemon, and basil pesto with al dente pasta for a super simple 10 minute pasta dish.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Pasta
Cuisine: Italian
Servings: 4 servings
Calories: 448kcal
Author: Sarah Baumeister

Ingredients

  • ½ lb. angel hair pasta
  • 1 lemon zest and juice
  • 1 cup whole milk ricotta cheese
  • 2 garlic cloves
  • salt and black pepper to taste
  • ½ cup pesto

Instructions

  • Cook pasta according to packaging instructions. Once pasta is finished cooking, reserve ½ cup of starchy pasta water in a cup to the side before draining the pasta.
  • In your blender (or food processor), add salt, pepper, lemon juice, zest, and chopped garlic. Let sit for 1-2 minutes to mellow out. Add ricotta and pulse on high for 1 minute. Texture should be smooth and light.
  • To a large deep skillet, add pasta water, cooked pasta, and pesto. Allow to simmer on medium low for 3-4 minutes to allow the pasta to soak up the sauce and thicken up a bit.
  • Add ricotta mixture to the pan and stir to incorporate. Remove for heat and serve.

Nutrition

Serving: 1g | Calories: 448kcal | Carbohydrates: 50g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 346mg | Potassium: 235mg | Fiber: 3g | Sugar: 3g | Vitamin A: 907IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 1mg