Basil, oh you beautiful herb you. It’s mild and slightly sweet, but with so much flavor packed into one leaf. You can use it in sauces, on appetizers, as garnish or in a cocktail. An herb so flexible, we’re bringing it back into a classic with a creamy and bright twist. Creamy Lemon Ricotta Pesto, coating al dente strands of spaghetti pasta.
Quick and easy, this is a simple busy day dinner that’s about to bring smiles to the hungry ones at the dinner table. Extra ricotta cheese on top of hot Lemon Ricotta Pesto adds extra creamy, dreamy texture. You won’t believe how quick you can whip up this restaurant quality pasta dish.
30 Minute Pasta Night
Admittedly, pasta night doesn’t happen too often around here. Seriously, I am at a loss as to why. It’s probably because I would eat all the pasta before anyone got a forkful. Mmm, sorry not sorry guys….but when the day is hectic and long and there is no plan for dinner, it’s so nice to just put on a pot of water and boil some water.
We grew up eating this Simple Tomato Sauce my mom would make that takes minutes to throw together. Now, I think Shea might grow up eating this Creamy Lemon Ricotta Pesto on the reg because it’s even easier than Simple Tomato Sauce.
Pine nuts toasted in the toaster oven results in a darker, roasty, nutty flavor. But in all honesty, you can be like, “toaster over, smoaster oven” and end up with a pesto that is lit. Fresh grated parmesan cheese? Pick it up in the cheese section already grated and ready to go.
If I could summarize the recipe in three steps it would be this:
- Dump all ingredients in the food processor and turn on.
- Add to hot spaghetti.
- Eat.
Okay, okay, if you actually look at the recipe, there are a few more steps. That’s only to make sure your basil and garlic are really fine. If you want the cliff notes version above, have at it my friend.
Creamy Lemon Ricotta Pesto
Are you on team pesto? It’s a pretty awesome team. Personally speaking, I’m on team anything that’s covered in sauce, but pesto is my particular brand of pasta happiness. So fragrant and flavorful. Not to mention full of bonus health benefits like stress reduction (need), anti-inflammatory (want), and an immune booster (have to have it), among other things.
So let’s blend it up with zesty lemon and a few other things and tell our bodies, “here, I’m doing this for you man.” If pasta is a no go for you, whether it’s tummy troubles, Celiac, or you’re not into carbs, Creamy Lemon Ricotta Pesto is perfect for zoodles. Check out this Avocado Pesto with Zucchini Noodles recipe for a little more on zoodles.
At the end of the day, the vehicle for this sauce is up to your hearts desire. Spaghetti, rigatoni, zoodle, or even smeared on toasted bread for an appetizer. What we can all agree on is that whipping up something tasty in 30 minutes or less is busy life food goals. Come and achieve your goals with this Creamy Lemon Ricotta Pesto.
Creamy Lemon Ricotta Pesto
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings 1x
Print Recipe
Pin RecipeDescription
Powerful sweet basil, rich toasted pine nuts and bright fresh lemon whipped together with creamy ricotta cheese for a zesty spin on traditional pesto.
Ingredients
- ¼ cup pine nuts, toasted
- 1 cup basil leaves
- ¼ cup extra virgin olive oil
- ¼ cup fresh grated parmesan
- 2 cloves garlic
- ½ cup ricotta cheese, divided
- 1 lemon, zested
- ¼ teaspoon salt
- ½ box or package spaghetti
Instructions
- Toast pine nuts in 350°F oven, or toaster oven, for 3 to 4 minutes. Set aside.
- Set a medium saucepan with salted water to boil. Once at a boil, cook spaghetti until al dente – about 7 to 8 minutes – or by package instructions. If cooking in advance, lightly oil to prevent clumping while it cools.
- In a food processor, add garlic cloves and basil. Pulse 10 to 15 times. Add parmesan, lemon zest, ¼ cup ricotta cheese and salt. Turn the food processor to ‘On.’
- With food processor running, slowly add olive oil and blend for 1 minute.
- In a large sauce pan, add cooked spaghetti and creamy lemon ricotta pesto. Sauté over low heat until pasta is evenly coated. Plate and top with remaining ¼ cup of ricotta cheese.
- Category: Pasta + Sauces
That absolutely looks fantastic! I’m always looking for new pasta recipes to try! I’m going to have to try this!
Belle | One Awesome Momma
Oh my word. I am drooling. This looks amazing! Saving for later for sure.
mmm!! This looks so yummy! I definitely need to try this super soon. I’m a pasta addict. haha!
I soooooo want to make this, looks absolutely mouth watering! One question though: I really really don’t like lemon zest, so how bad do you think it’d be if I subbed lemon juice instead? I know it might vary the texture, but just wondering what your thoughts on that are.
You could always skip the zest all together and just have a creamy pesto. If you want to substitute lemon juice, I’d recommend adding it to the food processor when you add the oil to make the pesto. Then add the ricotta and whip it together. This way the lemon juice is incorporated into the pesto first to avoid curdling the ricotta. 🙂
This recipe looks delicious! I’m going to have to come back and pin it to my “recipes to try” board!
Hope you love it!
Can’t wait to try this. Pesto looks and smells so intimidating that I never tried it. Thanks for the recipe! Will try it out!
It’s MUCH easier than it tastes! 🙂
Ooh this looks SO good! I love pesto – I could have it every day haha! I need to try this!
Yum, lemon ricotta pesto sounds amazing! This is such a fun twist on standard spaghetti.
I’m a big pesto fan, and this recipe looks incredibly delicious! I also appreciate the face that it seems simple and quick enough to make on a busy week night.