Pasta with Sun-dried Tomato Ricotta Pesto

If you’re craving a creamy, flavorful pasta dish with a hint of tang and a touch of sweetness, this Pasta with Sun-dried Tomato Ricotta Pesto is your next go-to recipe. It’s rich, savory, and surprisingly easy to make. The smooth ricotta balances beautifully with bold sun-dried tomatoes and fresh basil, creating a sauce that clings perfectly to every strand of pasta. Whether it’s for a cozy weeknight dinner or a weekend lunch, this dish brings gourmet vibes without the fuss.

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Why You’ll Love This Recipe
Creamy & Tangy – The ricotta and sun-dried tomato combo gives the sauce a velvety texture with a vibrant flavor.
Quick & Easy – Ready in under 30 minutes with minimal cleanup.
Vegetarian-Friendly – A wholesome, meatless option that still feels indulgent.
Perfect for Entertaining – Looks and tastes elegant enough for guests.
Customizable – Swap in your favorite pasta or add veggies to make it your own.

Ingredients You’ll Need

For the Pasta:

• 12 oz pasta (penne, fusilli, or spaghetti all work well)
• Salt (for boiling water)
• 1 tbsp olive oil (optional, to prevent sticking)

For the Sun-dried Tomato Ricotta Pesto:

• 1 cup sun-dried tomatoes in oil (drained)
• ¾ cup ricotta cheese (full-fat for creaminess)
• ¼ cup grated Parmesan cheese
• ¼ cup toasted pine nuts or walnuts
• 1 clove garlic
• 1 cup fresh basil leaves (packed)
• 2 tbsp olive oil (plus more as needed for blending)
• ½ tsp salt
• ½ tsp black pepper
• 1–2 tbsp lemon juice (for brightness)
• 2–4 tbsp reserved pasta water (for thinning the sauce)

For Garnish:

• Extra grated Parmesan cheese
• Chopped fresh basil
• Crushed red pepper flakes (optional)

Tools You’ll Need

• Food processor or blender
• Large pot for boiling pasta
• Colander
• Measuring cups and spoons
• Spatula or wooden spoon

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package instructions until al dente.
3. Before draining, reserve ½ cup of pasta water, then drain and set pasta aside.

Step 2: Make the Sun-dried Tomato Ricotta Pesto
4. In a food processor or blender, combine sun-dried tomatoes, ricotta, Parmesan, pine nuts, garlic, and basil.
5. Pulse until the mixture is chunky.
6. Add olive oil, salt, pepper, and lemon juice, then blend until smooth.
7. If needed, add 1–2 tablespoons of reserved pasta water to help blend into a creamy sauce.

Step 3: Combine Pasta and Sauce
8. Return the drained pasta to the pot or a large mixing bowl.
9. Add the pesto and a splash of reserved pasta water to loosen the sauce.
10. Toss everything together until the pasta is evenly coated. Add more pasta water as needed for a silkier texture.

Step 4: Garnish and Serve
11. Divide pasta among plates or bowls.
12. Top with extra Parmesan cheese, fresh basil, and red pepper flakes if you like a little heat.

Tips for the Best Pasta with Sun-dried Tomato Ricotta Pesto
Use Oil-Packed Sun-dried Tomatoes – They blend more easily and pack more flavor.
Toast Your Nuts – Lightly toasting the pine nuts or walnuts brings out a richer, nuttier flavor.
Don’t Overcook the Pasta – Al dente pasta holds up best with creamy sauces.
Reserve Pasta Water – It helps create a smoother, restaurant-quality sauce.
Add Vegetables – Spinach, zucchini, or cherry tomatoes work well stirred in at the end.

Serving Suggestions
Garlic Bread – Serve warm, crusty garlic bread to scoop up extra sauce.
Simple Side Salad – A light salad with lemon vinaigrette balances the richness.
Grilled Chicken – Add sliced grilled chicken breast for extra protein.
Roasted Veggies – Oven-roasted bell peppers or asparagus make a great side.

How to Store & Reheat

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

Reheating:
Stovetop: Reheat gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce.
Microwave: Heat in short intervals, stirring in between to ensure even warming.

Frequently Asked Questions

1. Can I use low-fat ricotta?
   Yes, but full-fat ricotta gives a richer, creamier texture and better flavor.
2. What pasta shapes work best?
   Short pastas like penne, fusilli, or rigatoni hold the pesto well, but spaghetti or linguine also work beautifully.
3. Is this dish kid-friendly?
   Absolutely! The mild, creamy pesto is a hit with kids. You can even skip the red pepper flakes for less heat.
4. Can I make the pesto ahead of time?
   Yes! You can prepare the pesto up to 3 days in advance and store it in the fridge. Just give it a stir before using.
5. What can I use instead of pine nuts?
   Walnuts or almonds are great alternatives and often more budget-friendly.

Final Thoughts
Pasta with Sun-dried Tomato Ricotta Pesto is the kind of dish that looks impressive, tastes incredible, and takes hardly any time to pull together. It’s creamy, comforting, and full of bold Mediterranean flavors that make it perfect for any occasion. Whether you’re cooking for family or treating yourself, this recipe brings comfort and elegance to the table in every bite.

Give it a try and don’t forget to share your thoughts or photos—I’d love to see how yours turns out!

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

Nutritional Information (Per Serving):
Calories: 410 | Protein: 14g | Carbohydrates: 38g | Fat: 24g | Fiber: 3g | Sodium: 480mg

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