Ricotta Pesto Pasta
Creamy, easy ricotta pesto pasta. Perfect for busy weeknights, meal prep, and even pot lucks and special occasions.This ricotta pesto pasta is something you just have to try.
Ingredients
- 320 grams (11.30 ounces) dried pasta, such as penne, spirals, bowtie, linguine
- 2 tablespoons neutral flavored oil such as vegetable oil
- 1 small (120 grams, 4.23 ounces) Brown Onion, finely chopped
- 1 teaspoons (1-2 cloves) garlic, minced
- ¼ cup (66 ml/grams, 2.33 ounces) stock of choice, such as chicken stock, vegetable stock, or water
- 2 tablespoons (20 grams, 0.71 ounces) pesto of choice, or to taste
- ½ cup (125 grams, 4.41 ounces) fresh Ricotta Cheese
- Salt and Pepper to taste
- 40 grams (1.40 ounces) Green Onions (Spring Onions), finely chopped, to garnish
- Parmesan cheese grated to serve
- Pine nuts or cashews roughly chopped, lightly toasted, to garnish
Instructions
- Cook your pasta according to packet instructions. When the pasta is cooked, drain and set aside. Reserve about 1 cup of pasta water.
- While the pasta is cooking, heat oil in a saucepan and then cook the onion until lightly browned and softened.
- Next, add the minced garlic and cook for a further 1 to 2 minutes.
- Mix through the stock. Then bring the liquid to a gentle simmer and season with salt and pepper.
- Reduce the heat to low medium. Add the cooked and drained pasta, pesto, and ricotta cheese. Break up the ricotta cheese if necessary. Then, taste for seasoning and adjust as desired. (see note 1).
- Turn off heat. Serve, garnished with finely chopped green onions, grated Parmesan cheese and roughly chopped pine nuts (or cashews).
Notes
- If you want your pasta to have more sauce, add some of the reserved pasta water and adjust seasoning.
Nutrition
Serving: 1 serveCalories: 439kcalCarbohydrates: 68gProtein: 16gFat: 11gSaturated Fat: 6gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 191mgPotassium: 106mgFiber: 5gSugar: 2g
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