Ingredients (Serves 4)

  • Pasta: 12 oz (340g) fresh pasta (fettuccine, tagliatelle, or spaghetti)
  • Ricotta Cheese: 1 cup (250g) whole-milk ricotta
  • Basil Pesto: 1/2 cup (120ml) store-bought or homemade (see below for homemade recipe)
  • Lemon: 1 large (zest and juice, about 2 tbsp juice)
  • Olive Oil: 2 tbsp extra-virgin
  • Garlic: 1 clove, minced
  • Parmesan Cheese: 1/4 cup (25g), grated, plus extra for serving
  • Salt: 1 tsp, plus more for pasta water
  • Black Pepper: 1/2 tsp, freshly ground
  • Fresh Basil: 1/4 cup, chopped, for garnish
  • Pine Nuts or Toasted Almonds: 2 tbsp, for garnish (optional)
  • Red Pepper Flakes: Pinch, for garnish (optional)

Homemade Basil Pesto (Optional)

  • Fresh Basil Leaves: 2 cups, packed
  • Pine Nuts: 1/4 cup
  • Parmesan Cheese: 1/4 cup, grated
  • Garlic: 1 clove
  • Olive Oil: 1/2 cup
  • Lemon Juice: 1 tbsp
  • Salt: 1/4 tsp
  • Black Pepper: 1/4 tsp

Equipment

  • Large pot
  • Mixing bowl
  • Whisk or food processor
  • Colander
  • Large skillet or mixing bowl (for warm or cold serving)
  • Zester or grater

Instructions

Step 1: Prepare Homemade Pesto (If Making)

  1. In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan.
  2. Pulse until finely chopped.
  3. Slowly drizzle in olive oil while pulsing until smooth.
  4. Add lemon juice, salt, and pepper. Pulse to combine.
  5. Set aside or refrigerate in an airtight container.

Step 2: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add fresh pasta and cook for 2-4 minutes (or according to package instructions for dried pasta) until al dente.
  3. Reserve 1/2 cup pasta water, then drain pasta in a colander.
  4. Rinse with cold water for a cold dish, or keep warm for a warm dish.

Step 3: Whip the Ricotta

  1. In a mixing bowl or food processor, combine ricotta, lemon zest, lemon juice, minced garlic, 1 tsp salt, and 1/2 tsp black pepper.
  2. Whisk or blend until smooth and creamy, about 1-2 minutes.
  3. If too thick, add 1-2 tbsp reserved pasta water to achieve a light, fluffy texture.

Step 4: Combine Ingredients

  1. For Warm Pasta:
    • In a large skillet over low heat, add olive oil and basil pesto. Stir for 1 minute until warmed.
    • Add whipped ricotta mixture and stir gently to combine.
    • Toss in cooked pasta and 1/4 cup Parmesan, adding reserved pasta water (1 tbsp at a time) if needed to loosen the sauce.
    • Stir until pasta is evenly coated, about 1-2 minutes.
  2. For Cold Pasta:
    • In a large mixing bowl, combine rinsed and cooled pasta with olive oil, basil pesto, whipped ricotta, and 1/4 cup Parmesan.
    • Toss gently until pasta is evenly coated.

Step 5: Serve

  1. Transfer to serving plates or a large platter.
  2. Garnish with fresh basil, extra Parmesan, pine nuts or toasted almonds, and a pinch of red pepper flakes (if using).
  3. Serve immediately for warm pasta, or chill in the refrigerator for 30 minutes for a cold dish.

Tips

  • Make Ahead: Prepare the whipped ricotta and pesto up to 2 days in advance and store in the refrigerator.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently or serve cold.
  • Variations: Add grilled chicken, shrimp, or cherry tomatoes for extra flavor.
  • Pasta Choice: Fresh pasta enhances the dish’s texture, but dried pasta works well too.

Nutritional Information (Per Serving, Approximate)

  • Calories: 450 kcal
  • Protein: 15g
  • Fat: 25g
  • Carbohydrates: 45g

Enjoy your creamy, zesty Lemon Ricotta Pesto Pasta, perfect for a quick weeknight dinner or a refreshing summer meal!