Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) Recipe
Introduction
This easy pesto and ricotta pasta is a quick and flavorful meal perfect for busy weeknights. Made gluten-free and nut-free, it features a vibrant homemade pesto with roasted pumpkin seeds and creamy ricotta for a delightful texture. Ready in just 25 minutes, this dish is sure to become a favorite.
Ingredients
- 12 oz fettuccini pasta (gluten-free)
- 1/4 cup ricotta cheese *
- 1 cup homemade pesto (see recipe below)
- 1/2 cup pasta water (reserved)
- 1 tbsp lemon juice
- 2 cups fresh basil leaves (packed)
- 1 cup roasted pumpkin seeds (unsalted)
- 4 cloves garlic
- 1/4 cup lemon juice
- 1/4 cup grated parmesan cheese (or nutritional yeast for dairy-free)
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Prepare the pesto by blending basil, pumpkin seeds, garlic, lemon juice, parmesan (or nutritional yeast), salt, and pepper in a food processor. Slowly add olive oil while processing until the mixture is smooth.
- Step 2: Cook the pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water.
- Step 3: In the same pot over medium heat, combine the pesto, ricotta cheese, lemon juice, and 1/4 cup of the reserved pasta water. Stir well, adding more pasta water if needed to achieve your preferred sauce consistency.
- Step 4: Toss the cooked pasta into the sauce until well coated. Serve immediately, garnished with extra parmesan and fresh basil if desired.
Tips & Variations
- For a dairy-free version, substitute ricotta cheese with a plant-based alternative and use nutritional yeast instead of parmesan.
- Roasting the pumpkin seeds before blending enhances the pesto’s nutty flavor and adds depth.
- Add a squeeze of fresh lemon juice just before serving for extra brightness.
- Use gluten-free fettuccine or any pasta shape you prefer to keep it allergy-friendly.
Storage
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce if necessary. This dish is best enjoyed fresh but can be saved for a quick next-day meal.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pesto ahead of time?
Yes, pesto can be made up to 2 days in advance and stored in the refrigerator. Cover the surface with a thin layer of olive oil to prevent browning.
What can I use instead of pumpkin seeds?
If you don’t have pumpkin seeds, sunflower seeds are a good nut-free alternative that works well in this pesto recipe.
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Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Easy Pesto and Ricotta Pasta recipe combines creamy ricotta with vibrant homemade basil pesto to create a delicious gluten-free and nut-free dish that’s ready in just 25 minutes. Perfect for a quick weeknight dinner, this pasta features roasted pumpkin seeds in the pesto for a unique twist and a fresh, zesty flavor from lemon juice.
Ingredients
Pesto Ingredients
- 2 cups fresh basil leaves (packed)
- 1 cup roasted pumpkin seeds (unsalted)
- 4 cloves garlic
- 1/4 cup lemon juice
- 1/4 cup grated parmesan cheese (or nutritional yeast for dairy-free)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
Pasta and Sauce Ingredients
- 12 oz fettuccini pasta (gluten-free)
- 1/4 cup ricotta cheese
- 1/2 cup pasta water (reserved from cooking pasta)
- 1 tbsp lemon juice
Instructions
- Prepare the Pesto: In a food processor, blend the fresh basil leaves, roasted pumpkin seeds, garlic cloves, lemon juice, grated Parmesan cheese (or nutritional yeast), salt, and black pepper until combined. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy, creating your homemade pesto.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the gluten-free fettuccini pasta and cook according to the package instructions until al dente, usually around 8-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water to help loosen the sauce later.
- Combine Sauce and Ricotta: Return the drained pasta pot to medium heat. Add the prepared pesto, ricotta cheese, 1 tablespoon lemon juice, and about 1/4 cup of the reserved pasta water. Stir gently to combine and warm through, adding more pasta water as needed to achieve your desired sauce consistency.
- Serve: Toss the cooked pasta in the sauce until well coated. Plate the pasta and garnish with additional grated Parmesan cheese and fresh basil leaves if desired. Serve immediately for best flavor and texture.
Notes
- Use gluten-free pasta to keep this recipe gluten-free friendly.
- Roasted pumpkin seeds substitute nuts to keep the recipe nut-free but still flavorful and crunchy.
- For a dairy-free version, substitute ricotta with a plant-based alternative and use nutritional yeast instead of Parmesan.
- Reserve some pasta water when draining to help loosen the pesto sauce, ensuring a creamy coating on the pasta.
- Adjust the lemon juice amount to your taste preference for acidity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: pesto pasta, gluten-free pasta, ricotta pasta, nut-free pesto, easy Italian recipe, quick dinner, basil pesto, healthy pasta
