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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annie@ciaochowbambina says
Pesto is a staple in our house, especially in the summer....I cannot wait to add a dollop of ricotta! My husband will be in heaven! Thanks for sharing another stunner, my friend!
Kelly says
I love all the fresh basil that we get in the summer. We eat enough to make up for the rest of the year! Thanks so much, Annie!
Haylie / Our Balanced Bowl says
Kelly, your photos never fail to make my mouth water - and this luscious pasta is no exception!! It looks so velvety rich, smooth and delicious! That pesto is calling my name!!
Kelly says
Aw, thanks so much, Haylie! Adding the ricotta makes it so decadent!
Mary Ann | The Beach House Kitchen says
I want to grab a fork and dig in Kelly! This looks incredibly delicious!
Kelly says
I could eat it every night for dinner! Thanks so much, Mary Ann!
Kathy @ Beyond the Chicken Coop says
You're right - who would have thought pesto could be any better! I think you've done it though. It looks so creamy and I love the way it clings to the noodles. I have an abundance of basil in the garden right now and now I know what I'm using it for!
Kelly says
Garden fresh basil is so wonderful! It makes me want pesto every night! Thanks so much, Kathy!
David @ Spiced says
I've been craving pesto pasta ever since I saw this on Instagram! I'm not familiar with piccagge, but I'll have to see if any of the stores here carry it. On the flip side, this would be an easy pasta to make at home since it's just wide strips. Either way, this recipe definitely needs to appear here for dinner soon! It looks amazing, Kelly!
Kelly says
It would be an easy pasta to make at home. If I don't feel like pulling out the pasta machine, I just roll it by hand. I haven't seen piccagge in my supermarket. Most of the time they're out of pappardelle so when I find it, I stock up. Thanks so much, David!
Marcellina says
Ricotta pesto - now that's a revelation! I love the idea. Can't wait to try it.
Kelly says
It's really quite wonderful! Thanks so much, Marcellina!
Ron says
Kelly, IMHO one can never go wrong with a Marcella Hazan recipe and you've honored it well. I bet it is wonderful with homemade ricotta. I've tagged this one for a future cook.
Kelly says
Definitely can't go wrong with a Marcella Hazan recipe, Ron! And this might be my favorite. Although her tomato sauce is definitely a staple in my kitchen. Thanks so much!
David Scott Allen says
I was taught by a woman in Italy how to make pesto… She was sitting on her doorstep in Vernazza (Cinque Terre) and I watched her as she ground the basil and pinenuts together in her mortar and pestle. After adding the cheese and oil, she added a “nut of butter.“ She said it makes the pesto much creamier and helps to stick to the noodles! I’ve always made it that way, and now I will try adding some ricotta cheese, too.
Kelly says
Wow, David, that sounds like a dream! Living in Dubai, I've got to meet and learn from cooks from so many different backgrounds. Some of my best dishes are ones they've taught me. How amazing to be in Italy and learn from the cooks there. I really do like the addition of the butter to the pesto. Thanks so much, David!
Neil says
Delicious. I mostly make my own home made pesto's but with Paremsan cheese. So making a pesto with Ricotta as well is something different I'll have to try this! I must admit I do tend to use my food processor more than my pestle and mortar too. It's more convenient isn't it? But thanks for including both methods in your recipe card. Sometimes I like the more traditional way if time allows.
Kelly says
Neil, I usually go the food processor route as well. Especially on nights when trying to get in and out of the kitchen as quick as possible at dinner time. Thanks so much!
angiesrecipes says
Simplicity at its BEST! The pasta looks really yummy.
Kelly says
I love simple dishes! Thanks so much, Angie!
Valentina says
What a beautiful recipe, Kelly. Pappardelle is my favorite pasta, There's just something about those wide noodles that I love. And basil is such a lovely summertime ingredient and adding ricotta to the pesto is brilliant. I will be trying this! Happy summer! And super cool you give so many options for how to make it. ~Valentina 🙂
Kelly says
Pappardelle is my favorite as well, Valentina! And the pesto clings so perfectly to it. Thanks so much!
Cookie Monster says
Home run as usual.
Kelly says
Thanks so much, Cookie Monster!
marcie says
Pesto is one of my favorite sauces, and adding ricotta can only make it better! That pappardelle looks so inviting!
Kelly says
Who knew pesto could be any better?! The ricotta adds a touch of creamy richness that clings wonderfully to the pappardelle. Thanks so much, Marcie!
Susan says
Goodness, that looks delicious! My basil is very happy right now and I need to start cutting it back so I can make some pesto. Great shots!
Kelly says
Such a pleasure to grow your own basil in the summer instead of depending on the little plants in the supermarket. Thanks so much, Susan!
2pots2cook says
Kelly, I'm running to you; with a fork ! Pleasure to pin it all over 🙂
Kelly says
Aw, thanks so much, Davorka!