Minute Ricotta Pesto Pasta

$To make Minute Ricotta Pesto Pasta, you need a few key ingredients. Here’s the list for your shopping: - Pasta options: Choose either 8 ounces of spaghetti or penne pasta. Both work well. - Ricotta cheese: Use 1 cup of fresh ricotta cheese for a creamy texture. - Nutritional yeast or Parmesan cheese options: For a cheesy flavor, pick ¼ cup of nutritional yeast or grated Parmesan cheese. - Pine nuts alternatives: You’ll need ¼ cup of pine nuts, but you can swap them for walnuts or sunflower seeds if needed. - Garlic specifics: Use 2 minced garlic cloves for a bold taste. - Olive oil type: Extra virgin olive oil is best, about ⅓ cup, for richness. - Additional garnishes: Cherry tomatoes, halved, and more fresh basil leaves make lovely, colorful toppings. Gather these ingredients, and you’ll be ready to whip up a quick and tasty meal! To cook pasta al dente, start by boiling salted water in a large pot. The salt helps flavor the pasta. Add 8 ounces of spaghetti or penne. Stir occasionally to prevent sticking. Cook until the pasta is firm yet tender. This usually takes about 8 to 10 minutes. Check the package for specific times. When the pasta is ready, drain it in a colander. Be sure to reserve ½ cup of the pasta water before draining. This starchy water helps adjust the sauce later. Using a food processor makes quick work of your pesto. In the bowl, add 1 cup of fresh basil leaves, ½ cup of ricotta cheese, and ¼ cup of nutritional yeast or grated Parmesan cheese. Toss in ¼ cup of pine nuts and 2 minced garlic cloves. Pulse the mixture until it blends well. You want a smooth texture. While blending, slowly add ⅓ cup of extra virgin olive oil. This helps create a creamy sauce. Once smooth, season with salt and pepper to taste. In a large mixing bowl, combine the drained pasta and your freshly made pesto. Mix well to coat all the pasta. If the pesto seems too thick, add the reserved pasta water a tablespoon at a time. This helps achieve your desired consistency. Toss everything together to ensure the pasta is evenly covered. Serve immediately, garnished with halved cherry tomatoes and fresh basil leaves for a lovely touch. To make the pesto just right, taste it as you go. If it needs more flavor, add salt or pepper. Don’t be shy! You can switch out pine nuts. Use walnuts or sunflower seeds for a twist. Each nut brings a different taste and texture. Serve the pasta warm for the best flavor. It tastes great right after mixing. For a lovely look, add slices of cherry tomatoes on top. Fresh basil leaves add color and a nice hint of flavor. One common mistake is overcooking the pasta. Keep an eye on it! Cook it until it’s al dente, which means firm but not hard. Another mistake is not blending the pesto well. Make sure to mix until it’s smooth and creamy for the best taste. {{image_2}} To make this dish vegan, you can swap out the ricotta cheese. A great substitute is tofu. Use firm tofu for a nice texture. Blend it until smooth. You can also try cashew cream. Soak cashews in water, then blend them. This adds a rich, creamy taste. For extra nutrition, consider adding nutritional yeast. It gives a cheesy flavor and packs in B vitamins. You can mix in some spinach or kale for added greens. These ingredients keep the dish healthy and tasty. Adding protein makes this dish heartier. You can use grilled chicken or shrimp. Both options pair well with the pesto and pasta. If you choose chicken, cook it in a pan until golden. For shrimp, sauté them until they turn pink. To incorporate protein, cook it separately. Then, toss it with the pasta and pesto. This way, every bite has flavor and protein. You can also try chickpeas for a plant-based protein option. You can adjust this dish with seasonal veggies. In spring, add peas or asparagus. In summer, try zucchini or bell peppers. For fall, consider adding roasted butternut squash. These veggies add color and taste. You can also tweak the pesto. In summer, use fresh herbs like parsley. In fall, add some walnuts for a nutty flavor. These small changes keep your pasta fresh and exciting all year round. To keep your Minute Ricotta Pesto Pasta fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the container in the fridge right after serving. Your pasta will stay good for about 3 days. After that, the taste and texture may change. When it’s time to enjoy leftovers, heat them gently. I recommend using a skillet over low heat. Add a splash of water or olive oil to keep it moist. Stir often to avoid burning. If you use a microwave, cover the dish with a damp paper towel. This helps prevent sogginess while reheating. You can freeze Minute Ricotta Pesto Pasta for long-term storage. To freeze, place the pasta in a freezer-safe container or a zip-top bag. Try to remove as much air as possible. It will keep well for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat gently on the stove for the best results. Making Minute Ricotta Pesto Pasta takes about 20 minutes. - Prep time: 10 minutes to gather and prepare all the ingredients. - Cook time: 10 minutes to boil pasta and blend the pesto. In just 20 minutes, you can have a delicious meal ready to enjoy. Yes, you can use store-bought pesto. - Advantage of homemade: Homemade pesto tastes fresher and more vibrant. - Store-bought convenience: It saves time and works well in a pinch. If you want to try something new, I suggest making your own pesto when you can! Yes, Minute Ricotta Pesto Pasta can be healthy. - Nutritional benefits: Ricotta cheese adds protein and calcium. - Fresh basil: It provides vitamins A, C, and K. - Pine nuts: They offer healthy fats and fiber. Just keep an eye on the portion size and enjoy balanced meals! This blog covered the key steps to make Minute Ricotta Pesto Pasta. We discussed the needed ingredients, from pasta to olive oil. I shared tips for cooking pasta and preparing pesto in a food processor. You learned how to mix the flavors just right. Remember to avoid common mistakes for the best results. Cooking should be fun and easy. Enjoy making this dish and share it with friends!$

A quick and delicious pasta dish featuring a creamy ricotta pesto made with fresh basil and pine nuts.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

8 ounces pasta (spaghetti or penne)
1 cup fresh basil leaves
0.5 cup ricotta cheese
0.25 cup nutritional yeast (or grated Parmesan cheese)
0.25 cup pine nuts
2 cloves garlic, minced
0.33 cup extra virgin olive oil
to taste Salt and pepper
as needed Cherry tomatoes, halved (for garnish)
as needed Additional basil leaves (for garnish)

Instructions

Start by cooking the pasta according to package instructions in salted boiling water until al dente. Drain and reserve ½ cup of pasta water.
While the pasta is cooking, prepare the pesto. In a food processor, combine the basil leaves, ricotta cheese, nutritional yeast, pine nuts, and minced garlic.
Pulse until the mixture is well blended. With the food processor running, gradually stream in the olive oil until the pesto is smooth and vibrant.
Season the pesto with salt and pepper to taste.
In a large mixing bowl, combine the drained pasta and pesto. If the mixture is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Toss to coat the pasta evenly in the pesto.
Serve immediately, garnished with halved cherry tomatoes and fresh basil leaves.

Notes

Feel free to substitute nutritional yeast with grated Parmesan cheese if desired.

Keyword pasta, pesto, quick meal, ricotta