Ricotta Spinach Pesto Pasta (Print)

Fresh spinach, basil, ricotta, and pasta blend for a creamy, vibrant dish ready in just 25 minutes.

# Components:

→ Pasta

01 - 14 oz short pasta (penne, fusilli, or rigatoni)
02 - 1 tablespoon salt for pasta water

→ Pesto & Sauce

03 - 3.5 oz baby spinach, washed
04 - 1 cup packed fresh basil leaves
05 - 2 cloves garlic
06 - 1/3 cup pine nuts or walnuts
07 - 2 oz Parmesan cheese, grated
08 - 7 oz ricotta cheese
09 - 1/3 cup extra-virgin olive oil
10 - Juice of 1/2 lemon
11 - Salt and black pepper, to taste

→ Garnish

12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
14 - Cracked black pepper

# Method:

01 - Fill a large pot with water and bring to a rapid boil. Add salt, then stir in pasta. Cook until al dente according to package directions. Reserve 1/2 cup pasta water and drain the pasta.
02 - In a food processor, combine baby spinach, fresh basil, garlic, pine nuts, and grated Parmesan cheese. Pulse until the mixture is finely chopped.
03 - Add ricotta cheese, lemon juice, salt, and black pepper to the processor. With the motor running, pour in olive oil gradually until a creamy pesto consistency is reached. Taste and adjust seasoning as desired.
04 - Return drained pasta to the pot. Add ricotta-spinach pesto and a splash of reserved pasta water. Toss gently over low heat until pasta is coated and sauce is silky, adding more water if required.
05 - Transfer pasta to plates and garnish generously with extra Parmesan, fresh basil leaves, and cracked black pepper. Serve immediately.

# Expert Advice:

01 -
  • Ready in less than half an hour making it weeknight-friendly
  • Uses everyday pantry pasta plus fresh greens and cheese for a twist on classic pesto
  • Creamy without heavy cream thanks to ricotta cheese
  • Kid-friendly and customizable for whatever nuts or pasta shapes you have
02 -
  • Vegetarian and packed with leafy greens
  • Delivers a boost of protein thanks to ricotta and Parmesan
  • Easy to adapt for nut allergies or gluten-free diets
  • Leftovers keep nicely for lunch the next day
03 -
  • Always reserve pasta cooking water before draining It is liquid gold for loosening up the sauce
  • Toast your nuts for deeper flavor even just a quick pan toast makes a difference
  • Choose whole milk ricotta for the creamiest result low-fat versions can be watery and bland
  • If you are doubling or tripling the recipe process the pesto in batches for best texture

Back