Pasta with Sun-dried Tomato Ricotta Pesto

Looking for a comforting and flavorful pasta dish that’s ready in under 30 minutes? This Pasta with Sun-dried Tomato Ricotta Pesto brings together the rich, tangy taste of sun-dried tomatoes, creamy ricotta cheese, and fresh basil in one deliciously simple recipe. It’s a quick meal that tastes like something you’d find at a cozy Italian trattoria.

Whether you’re cooking for yourself, family, or guests, this pasta is sure to impress with its gorgeous color, creamy texture, and unforgettable flavor.

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Why You’ll Love This Recipe
Creamy & Tangy – The ricotta and sun-dried tomato blend creates a silky, flavorful sauce.
Quick & Convenient – Everything comes together in less than 30 minutes.
Great for Weeknights or Entertaining – Easy enough for busy nights, fancy enough for guests.
Vegetarian & Satisfying – A meatless dish that still feels hearty and fulfilling.
Customizable – Switch up the pasta shape or toss in your favorite veggies.

Ingredients You’ll Need

For the Pasta:

• 12 oz pasta (fusilli, penne, spaghetti, or any favorite shape)
• Salt (for boiling water)
• 1 tbsp olive oil (optional, to keep pasta from sticking)

For the Sun-dried Tomato Ricotta Pesto:

• 1 cup sun-dried tomatoes in oil (drained)
• ¾ cup ricotta cheese
• ¼ cup freshly grated Parmesan cheese
• ¼ cup toasted pine nuts or walnuts
• 1 clove garlic
• 1 cup fresh basil leaves, packed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp salt
• ½ tsp ground black pepper
• 2–4 tbsp reserved pasta water (to thin the sauce)

For Garnish:

• More grated Parmesan cheese
• Fresh basil, chopped
• Red pepper flakes (optional, for a hint of heat)

Tools You’ll Need

• Large pot
• Food processor or blender
• Colander
• Measuring cups and spoons
• Wooden spoon or spatula

Step-by-Step Instructions

Step 1: Boil the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package directions until al dente.
3. Reserve ½ cup of the pasta water before draining. Drain and set pasta aside.

Step 2: Prepare the Ricotta Pesto
4. In a food processor or blender, add sun-dried tomatoes, ricotta, Parmesan, pine nuts, garlic, and basil.
5. Pulse until a thick mixture forms.
6. Add olive oil, lemon juice, salt, and pepper. Blend again until smooth.
7. Slowly add a few tablespoons of reserved pasta water and blend until the sauce reaches your desired consistency.

Step 3: Combine Pasta and Sauce
8. Place the drained pasta back into the pot or a large mixing bowl.
9. Pour in the ricotta pesto and a little more pasta water if needed.
10. Toss gently until the pasta is evenly coated and creamy.

Step 4: Garnish and Serve
11. Divide the pasta among plates.
12. Top with extra Parmesan, a sprinkle of red pepper flakes, and fresh basil.
13. Serve warm and enjoy every creamy bite.

Tips for Success
Use High-Quality Ricotta – Full-fat ricotta gives the creamiest, richest texture.
Don’t Skip the Pasta Water – It helps create a smooth, clingy sauce.
Toast the Nuts – Lightly toasting pine nuts or walnuts deepens their flavor.
Choose Your Pasta Wisely – Ridged or twisted shapes like fusilli or penne hold the pesto beautifully.
Add Some Veggies – Roasted zucchini, cherry tomatoes, or spinach make great add-ins.

Serving Suggestions
Garlic Bread – Perfect for soaking up extra sauce.
Simple Green Salad – A fresh salad with lemon vinaigrette balances the rich flavors.
Grilled Chicken or Shrimp – For extra protein, add grilled chicken or shrimp on top.
Oven-Roasted Vegetables – Roasted broccoli, bell peppers, or asparagus complement the dish well.

How to Store & Reheat

Storing:
Refrigerate: Keep leftovers in an airtight container for up to 3 days.
Freeze the Sauce: The ricotta pesto (without pasta) can be frozen for up to 2 months.

Reheating:
Stovetop: Reheat gently over low heat, adding a splash of milk or water to loosen the sauce.
Microwave: Heat in short intervals, stirring between each round to keep the pasta creamy.

Frequently Asked Questions

1. Can I make the pesto ahead of time?
   Yes! It keeps well in the fridge for up to 3 days or in the freezer for 2 months.
2. What if I don’t have pine nuts?
   Walnuts, almonds, or even sunflower seeds make great substitutes.
3. Is this dish kid-friendly?
   Absolutely! The sauce is creamy and flavorful without being spicy. Just leave out the red pepper flakes.
4. Can I use jarred sun-dried tomatoes?
   Yes, just be sure to drain the oil and chop them if needed for smoother blending.
5. Is this good served cold?
   Yes! It also works great as a cold pasta salad—just chill it and add a splash of olive oil before serving.

Final Thoughts
Pasta with Sun-dried Tomato Ricotta Pesto is the perfect mix of easy and elegant. With its creamy texture, punchy tomato flavor, and fresh basil aroma, it’s a dish that feels like a hug in a bowl. Whether it’s a busy weeknight or a relaxed weekend dinner, this recipe is one you’ll come back to again and again.

Try it today and enjoy the rich, vibrant flavors of Italy right from your own kitchen. Don’t forget to share your photos and leave a review!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Italian

Nutritional Information (Per Serving):
Calories: 420 | Protein: 15g | Carbohydrates: 39g | Fat: 25g | Fiber: 3g | Sodium: 470mg

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