Ricotta Pesto Pasta - Pappardelle with Creamy Ricotta Pesto – pappardelle pasta in a creamy, garlicky pesto sauce infused with ricotta. Who would have thought that pesto could get any better?
Pesto alla Genovese – Classic Basil Pesto – has been called the most seductive of all sauces for pasta. Vibrant and fragrant, it’s bursting with fresh, garlicky, summery flavor. But add a couple of spoons of creamy ricotta, and it becomes sublime. The texture is so creamy and decadent.
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What is Ricotta Pesto and Pesto alla Genovese?
Pesto alla Genovese originated in Genoa, the capital city of Liguria, Italy. It is traditionally made from basil leaves, crushed garlic, pine nuts, parmigiano-reggiano, pecorino sardo, and olive oil.
Ricotta Pesto is Pesto alla Genovese, made deliciously creamy with the addition of ricotta cheese.
Mortar and pestle or food processor?
Pesto, coming from the Italian word pestare, means to pound or crush, referring to the original method of preparation. Traditionally the ingredients are crushed in a mortar and pestle. While pesto is a generic term for anything made by pounding and there are quite a lot of variations of pesto, Pesto alla Genovese remains the most popular.
Classic Basil Pesto is traditionally made with a mortar and pestle. While this makes a superior pesto, it’s also more work and more time consuming. The food processor rends making pesto nearly effortless, and it still tastes amazing. I have given directions for both methods below.
If you do use the food processor method, stir in the cheese, butter, and ricotta by hand because with a slight effort, it produces a noticeably superior pesto.
I’ve adapted this recipe from Marcella Hazan’s Lasagne with Ricotta Pesto found in Essentials of Classic Italian Cooking. It’s not a typical baked lasagna, but it’s made with 3-inch by 5-inch fresh pasta noodles called piccagge, which means napkin or dish cloth.
I’ve used pappardelle in this recipe to make it more accessible to busy cooks so you can enjoy this glorious dish in about 20 minutes.
For most luscious, creamiest Ricotta Pesto, I've used my Homemade Ricotta made with milk and cream. It's so rich and creamy and it's easy to make. Click here to read the post.
I've added an optional teaspoon of lemon juice to the original recipe because I think a little acid brightens the flavor and helps to keep the basil bright green.
If you have the time or inclination to make the homemade piccagge noodles, just roll out fresh pasta dough and cut into 3-inch by 5-inch rectangles.
Recipe
Pappardelle with Creamy Ricotta Pesto
Ingredients
- 1 pound pappardelle pasta or other variety (500g)
- 1 tablespoon butter (14g)
- 2 cups tightly packed fresh basil leaves (100g)
- 2 cloves garlic finely minced
- ½ cup extra virgin olive oil (100g)
- 3 tablespoons pine nuts (33g)
- 1 teaspoon lemon juice optional
- Salt to taste
- ½ cup freshly grated parmigiano-reggiano cheese (56g)
- 2 tablespoons freshly grated pecorino romano cheese (14g)
- 2 tablespoons butter softened to room temperature (28g)
- ¼ cup ricotta cheese (57g)
Instructions
For the pasta:
- Over high heat, boil the pasta in salted water in a large pot until al dente. The water should be as salty as sea water. I use about 2 tablespoons.
- Drain pasta, reserve some of the cooking liquid to thin the Ricotta Pesto as needed to the desired consistency.
- Toss drained pasta with 1 tablespoon butter.
To make in the food processor:
- In the bowl of a food processor, combine basil, olive oil, pine nuts, minced garlic, optional lemon juice, and salt to taste. Process until creamy.
- Transfer to a bowl and mix in the two cheeses, butter, and ricotta.
To make with mortar and pestle:
- Combine basil, pine nuts, minced garlic, and salt to taste (coarse is better in the mortar). Using the pestle with a rotary, grinding motion, grind the ingredients into a paste against the sides of the mortar.
- Add both cheeses and the optional lemon and using the pestle grind into the paste.
- Pour in olive oil in a thin stream and beat until incorporated with a wooden spoon.
- Stir in butter and ricotta.
Combine pasta and sauce:
- Toss the Ricotta Pesto with the hot, buttered pasta, adding reserved pasta water as necessary to make a sauce that clings to the pasta. I stir about ½ cup of the reserved water into the pesto before adding to the pasta. Salt as needed to taste.
Notes
- Top with extra parmesan cheese if desired.
- A little lemon zest in the pesto will add a bright flavor.
- If you’d like to add some leafy greens (in addition to the basil), feel free to blend up some baby spinach, kale, or arugula.
- For added protein, try topping with grilled salmon, chicken, or shrimp.
- For gluten free, use a gluten free pasta.
Nutrition
Enjoy, friends!
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marie johson says
I love pesto so much that i could eat it all day, everyday <3 Thanks for sharing this delicious recipe <3
Kelly says
Thanks so much, Marie!
sherry says
this looks delicious kelly. i love to make pesto in the summer. and it's so easy in the food processor. such a quick and delightful meal anytime. cheers sherry
Kelly says
It's my favorite summer pasta sauce! Thanks so much, Sherry!
Liz says
Oh, boy! I adore pesto and this pasta sounds like the perfect summer meal!
Kelly says
It's wonderful with the ricotta added. So creamy and luscious! Thanks so much, Liz!
Nancy Buchanan says
Oh my goodness - I'm loving this twist on a traditional pesto!!! My basil plants are growing like mad so this will definitely be on the menu this weekend!!
Kelly says
That sounds wonderful! I can't get enough pesto during the summer with all the fresh basil!
Easyfoodsmith says
That bright green pesto is so beautiful and I can never get tired of it in my pasta. I love the addition of ricotta. Such a wonderful meal!
Kelly says
The addition of ricotta makes it so delicious! Thanks so much, Taruna!
Thao @ In Good Flavor says
It so simple, but what a beautiful bowl of pasta! I have never had pesto with ricotta. It sounds wonderful! Adding it to my list of things to try!
Kelly says
It's so delicious! Thanks so much, Thao!
Laura says
Oh my, my mouth waters when I remember eating pesto pasta in Luguiria! So so good. I imagine this recipe comes close! I love the cheesy addition, too!
Kelly says
We ate our way around Italy and it was heavenly! Thanks so much, Laura!
Jeff the Chef says
I'm an absolute carbs freak, so there isn't much that sounds better to me than pasta! I've had pesto pastas before, but never with ricotta. Sounds great!
Kelly says
I'm with you on the carbs, Jeff! I love the addition of ricotta. It adds wonderful flavor and helps the sauce just cling to the pasta. Thanks so much!
Balvinder says
I make this every summer!! sometimes from home made pesto and sometimes from store bought.love that you also added ricotta!
Kelly says
It's a wonderful dish for summer! Thanks so much, Balvinder!
Leanne @ Crumb Top Baking says
I love pesto and I love ricotta! Why have I not thought to combine the two!? The extra creamy texture that the ricotta adds to the pesto, and how it just clings to the pasta, looks so delicious!
Kelly says
It's really quite wonderful together! Thanks so much, Leanne!
priya says
pesto is one of my favorite pasta all the time.. This looks so delicious that i am craving for this now.
Kelly says
It's one of mine too! So delicious! Thanks so much, Priya!
Cheyanne @ No Spoon Necessary says
Well if this isn't next level pesto pasta, I don't know what is!!! I am loving that you infused the pesto with ricotta! SO YUM!!!! I definitely need this deliciousness in my life! ASAP!
Kelly says
It's pretty wonderful! It adds great flavor and makes the sauce cling so well to the pasta. Thanks so much, Chey!
Marissa says
You've combined two of my food loves - pappardelle pasta and pesto - heavenly! Love that you've added creamy ricotta to the mix. Looks like the perfect summer supper to me!
Kelly says
The ricotta gives the pesto a lovely touch of creaminess. Thanks so much, Marissa!
John / Kitchen Riffs says
This dish just screams summer! Love pasta -- could eat it every night of the year. Terrific recipe -- thanks.
Kelly says
I could eat it every night of the year, too, John! It's my fave. Thanks so much!
Kankana Saxena says
The one variety pasta that I can never ever get bored of is pesto pasta. I definitely should add ricotta next time.
Kelly says
Pasta with pesto has always been one of my favorites. Adding ricotta gives it such a creamy richness. Thanks so much, Kankana!