Ricotta Pesto Pasta
Rigatoni tossed with sweet roasted Roma tomatoes and a creamy basil pesto, blended with ricotta instead of the usual pile of extra parmesan. Fresh, simple, and ready in 20 minutes.
Blend the basil, nuts, garlic, and parmesan first, then add the ricotta last, it blends in fast while the tougher ingredients need a bit longer to break down evenly. Add the olive oil gradually too, it’s easier to stop at the right consistency than to loosen a pesto that’s gone too thin.
Keeps in the fridge for 3 days. Not recommended for freezing, the ricotta turns a little grainy once thawed, similar to how cream-based sauces can split.
Ricotta Pesto Pasta
PASTA · DINNER · EASY
A creamier, softer take on classic pesto
Blending ricotta into the pesto gives you that creamy, coating texture without needing an actual cream sauce. It's lighter than you'd expect for how rich it tastes.
Roasting the tomatoes cut-side up concentrates their juices right where you want them, in the tomato itself, rather than letting them pool out onto the tray and go to waste.
Reserved pasta water is what pulls the whole dish together at the end, loosening the pesto just enough to coat every piece of rigatoni without watering down the flavour.
Ricotta Pesto Pasta
Ingredients
Pasta
- 500 g Rigatoni Pasta
Roasted Roma Tomatoes
- 22.5 ml Extra Virgin Olive Oil
- 300 g Roma Tomatoes Halved
- 2 g Thyme Chopped or Picked
- 2 g Oregano Chopped
- 2 Garlic Cloves Grated
- Salt & Pepper To Taste
Ricotta Basil Pesto
- 1 bunch Basil Leaves
- 1 Garlic Clove Crushed
- 10 g Pinenuts
- 10 g Walnuts
- 20 g Parmigiana Reggiano Grated
- 60 ml Extra Virgin Olive Oil
- 300 g Ricotta Cheese
- Salt & Pepper To Taste
Method
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper. Bring a pot of salted water to a boil.
- Add all of the roasted Roma tomato ingredients to a bowl and mix to combine. Spread onto the prepared tray and roast for 15 minutes, until lightly golden. Remove and set aside.
- Meanwhile, cook the pasta 1 minute less than the packet instructions. Reserve 1 cup (250ml) of pasta water, then drain.
- Add the basil, garlic, pine nuts, walnuts, and Parmigiano Reggiano to a blender and blend on high speed, adding the olive oil gradually until you have a thick, pourable pesto. Add the ricotta and blend until combined. Check the seasoning and set aside.
- Add the drained pasta back to the pot it was cooked in. Place over medium heat and add the roasted tomatoes and ricotta pesto. Mix well to combine, adjusting the consistency with the reserved pasta water to your liking. Cook for 2 minutes to thicken the sauce and finish cooking the pasta. Remove from the heat.
- Serve in bowls, garnished with Parmigiano Reggiano, basil leaves, and cracked black pepper. Dig in.
Can I use a different nut in the pesto?⌄
Yes, cashews or almonds both work well in place of the pine nuts and walnuts. Toast them lightly first for a bit more depth of flavour.
Why add the olive oil to the pesto gradually?⌄
It's much easier to stop blending at the right thick, pourable consistency than to fix a pesto that's already gone too thin from adding too much at once.
Can I make the pesto ahead of time?⌄
Yes, it'll keep in the fridge for a day or two ahead in an airtight container. Give it a good stir before using since it may separate slightly as it sits.
Can I use dried herbs instead of fresh for the tomatoes?⌄
You can, just use less, dried herbs are more concentrated than fresh. A pinch of each goes a long way compared to the fresh chopped versions.
