Save to Pinterest This Ricotta Spinach Pesto Pasta is my favorite go-to for those nights when I want something cozy and fresh yet still a little special. Imagine perfectly cooked pasta tossed in a creamy blend of spinach basil pesto and ricotta cheese—an effortless combination that brings together the best of comfort and brightness. It is so quick and satisfying you will find yourself craving it on busy weeknights or when friends drop by unexpectedly.
I first whipped this up out of leftover ricotta and extra greens sitting in my fridge. It was an instant favorite and now is a regular feature at family gatherings because everyone always asks for seconds.
Ingredients
- Pasta: Choose short shapes like penne fusilli or rigatoni so the sauce clings well Look for bronze-cut pasta for the best texture
- Baby spinach: Brings color and nutrients Use fresh prewashed leaves to save time and get tender greens
- Fresh basil: The soul of great pesto Pick vibrant green leaves for bold flavor
- Garlic: Essential for that classic pesto punch Fresh cloves add a gentle heat and aroma
- Pine nuts: Or walnuts for earthier flavor Opt for lightly toasted nuts with a creamy texture
- Parmesan cheese: Adds salty depth and richness Grate it fresh for best results
- Ricotta cheese: The star ingredient contributing velvetiness and body Choose full-fat for the most luxurious sauce
- Extra-virgin olive oil: Unites everything with peppery fruitiness Use a robust Italian oil for flavor you can taste
- Lemon juice: Adds balance and brightens the sauce Freshly squeezed juice only for clean acidity
- Salt and black pepper: For seasoning and subtle heat Use flaky salt and freshly cracked pepper if available
- Extra Parmesan cheese: For topping Melts into the sauce for even more umami
- Fresh basil leaves: For garnish Adds color and that classic aroma
- Cracked black pepper: For finishing Brings a hint of spice right at the end
Instructions
- Boil the Pasta:
- Fill a large pot with water and bring to a vigorous boil Salt it generously so the pasta is flavorful from the start Cook the pasta according to package instructions and make sure it is al dente Reserve half a cup of the pasta cooking water before draining
- Blend the Pesto:
- While the pasta cooks add spinach fresh basil garlic pine nuts and Parmesan cheese to your food processor Pulse until everything looks finely chopped and you get a coarse paste
- Add Creaminess:
- Dollop in the ricotta cheese Add lemon juice salt and pepper With the machine running slowly pour in the olive oil This will create a luscious creamy green pesto Taste and adjust salt and lemon as needed
- Combine Pasta and Sauce:
- Return the drained pasta to the cooking pot Pour the pesto ricotta sauce over and add a splash of reserved pasta water Stir over low heat until all the pasta is evenly coated The sauce should become smooth and slightly glossy Add more reserved water a little at a time if the sauce is too thick
- Serve It Up:
- Transfer the hot pasta to serving bowls Top with extra grated Parmesan a few torn basil leaves and freshly cracked black pepper Serve piping hot so the flavors are at their best
Save to Pinterest The combination of ricotta and fresh basil never fails to make me smile especially when I can snip basil straight from a windowsill pot My daughter loves helping blend the pesto and her pride in our green sauce is half the fun of dinner
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days Drizzle with a little extra olive oil and add a splash of water before reheating gently on the stove or in the microwave This helps the sauce return to its creamy consistency
Ingredient Substitutions
If you do not have pine nuts walnuts or even almonds work beautifully For nut free pesto try roasted sunflower seeds Use lactose free ricotta and Parmesan if you are sensitive to dairy Gluten free pasta stands in easily and no one will miss the wheat
Serving Suggestions
Pair with a simple tomato salad and a slice of crusty bread For a more substantial meal add roasted vegetables or top with marinated grilled tofu If you enjoy wine a chilled Pinot Grigio makes this dish shine
Cultural Connections
This dish echoes classic Ligurian pesto pasta with the Italian twist of creamy ricotta Blending these traditions brings together heritage and comfort food with a fresh twist
Seasonal Adaptations
In spring swap baby spinach for fresh arugula In summer add sweet peas or cherry tomatoes Autumn calls for a handful of sautéed mushrooms Winter works with frozen spinach thawed and well drained
Save to Pinterest I once served this at a last minute dinner party and my guests could not believe how fast it came together The secret is keeping a tub of ricotta and some greens on hand for moments just like this Even my picky eater niece cleared her plate without a word of protest
Common Recipe Questions
- → What type of pasta works best for this dish?
Short shapes like penne, fusilli, or rigatoni hold the creamy sauce well and add perfect texture.
- → Can I substitute pine nuts in the pesto?
Walnuts or almonds are tasty alternatives. For nut allergies, use sunflower seeds or omit nuts.
- → Is this suitable for a gluten-free diet?
Yes, simply replace regular pasta with your favorite gluten-free variety for a similar result.
- → What can I add for extra protein?
Cooked shredded chicken or sautéed mushrooms blend nicely and make the dish more filling.
- → How do I achieve a smooth and creamy sauce?
Blend ricotta with spinach, basil, and olive oil until velvety, adjusting pasta water for desired consistency.
- → What wine pairs well with this meal?
Pair with crisp Pinot Grigio or a chilled sparkling water flavored with lemon for refreshing balance.