Ricotta Pesto Pasta Ready in 20 Minutes From Start to Finish.
Servings: 4 People
Calories: 744kcal
Ingredients
Pasta -
- 500g (1.1lb) Rigatoni or Pasta of Choice
Roasted Roma Tomatoes -
- 1 ½ Tbsp (30ml) - Extra Virgin Olive Oil
- 300g (10.5oz) Roma Tomatoes, Halved
- 2g (0.1oz) - Thyme, Finely Chopped
- 2g (0.1oz) - Oregano, Finely Chopped
- 2 - Garlic Cloves, Grated
- Salt & Pepper To Taste
Ricotta Basil Pesto -
- 1 Bunch Basil Leaves
- 1 - Garlic Clove, Crushed
- 10g (0.3oz) - Pinenuts
- 10g (0.3oz) - Walnuts
- 20g (0.7) - Parmigiana Reggiano, Freshly Grated
- 60ml (¼ Cup) Extra Virgin Olive Oil, Or To Desired Consistency
- 300g (10.5oz) - Ricotta Cheese
- Salt & Pepper To Taste
Instructions
- Preheat 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. Place onto the prepared baking tray and roast in the oven for 15 minutes or until lightly golden. Remove and set aside.
- In the meantime, cook the pasta for 1 minute less than the packet instructions. Remove, reserve 1 cup (250ml) of pasta water and drain.
- Place all the ricotta basil pesto ingredients into a blender bowl and blend on high speed, adding extra virgin olive oil to form a thick and pourable pesto. Add in the ricotta cheese and blend until combined. Check seasoning and set aside.
- Add the drained pasta to the same pot the pasta was cooked in. Place it over medium heat and add the roasted tomatoes and ricotta pesto. Mix well to combine and adjust the consistency with the pasta water to your liking. Cook for 2 minutes to thicken the sauce and finalise cooking the pasta. Remove from the heat.
- Serve in bowls and garnish with parmigiana reggiano cheese, basil leaves and cracked black pepper. Dig in.
Nutrition Guide
Nutrition Facts
Ricotta Pesto Pasta
Amount per Serving
Calories
744
% Daily Value*
Fat
30
g
46
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
14
g
Cholesterol
42
mg
14
%
Sodium
155
mg
7
%
Potassium
583
mg
17
%
Carbohydrates
91
g
30
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
27
g
54
%
Vitamin A
1634
IU
33
%
Vitamin C
13
mg
16
%
Calcium
274
mg
27
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Ricotta Pesto Pasta Storage Instructions
To store, place the ricotta pesto pasta in the fridge for up to 2 days. It can be frozen for up to 2 months if needed; however, I don’t recommend freezing it as it will lose flavour and texture when thawed.
Ricotta Pesto Pasta Storage Instructions Reheating Instructions
To reheat, place the ricotta pesto pasta into a pan with a splash of warm water and gently mix until hot throughout. Reheating will cause discolouration within the basil pesto. However, this won’t affect the flavour. Alternatively, it can be reheated in a microwave in bursts until hot, adding a splash of water to rehydrate.
Watch How To Make The Recipe
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