Pesto Pasta Ricotta

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I have a few variations of pasta ricotta on my blog and it will always continue to be a favorite of mine. If I just have ricotta and olive oil, then the classic version it is. When I have lemons, I add zest and juice. If I have peppers, I’ll try that. You have a lot of possibilities! In this version, I mixed in some of my homemade pesto. You can use your own pesto, your favorite store bought pesto, or try my Pistachio Pesto Recipe!

Ingredients:

  • 10oz bag frozen sweet corn, thawed

  • ⅓ cup basil pesto

  • 1 pound farfalle pasta

  • 1 tsp salt

  • 1 lemon, zest and juice

  • 15oz container whole milk ricotta cheese

  • ½ cup reserved pasta water

  • Grated parmesan and chili flakes for garnish

Instructions:

  1. Start boiling the water, and cook the pasta until al dente.

  2. In the meantime, place the ricotta in a small mixing bowl with zest of one lemon, then cut the lemon for all its juice, and pesto. Mix to combine, set aside. 

  3. Save about a cup of the pasta water. Set aside. 

  4. Strain the pasta, then return to the pot. Add the ricotta pesto mixture, corn and about ½ of the pasta water. Toss together until combined and creamy, if you need to add another splash of pasta water to thin it out, go ahead. Otherwise, it’s all done.

  5. Serve immediately, garnish with grated parmesan cheese and chili flakes for spice.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade

Pasta, VegetarianDanielle SimoneComment