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
Scale
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
