Pasta With Ricotta Pesto

Submitted by ellie_

"I thought this would be interesting for a fast no-meat supper or side dish. Recipe source: Bon Appetit (February 1986)"

 

• Ready In: 10mins
• Ingredients: 8
• Serves: 4

ingredients

• 177.44 ml fresh basil
• 59.14 ml fresh parsley
• 1 garlic clove
• 59.14 ml olive oil
• 236.59 ml ricotta cheese
• 453.59 g fettuccine, cooked (or other pasta)
• 473.19 ml cherry tomatoes, stemmed and halved
• parmesan cheese or romano cheese, grated

directions

1. In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick.
2. Add ricotta cheese and process using on/off turns until blended.
3. Pour pasta in serving dish and pour pesto over and then top with tomatoes.
4. Sprinkle with grated cheese.
5. Serve with grated cheese.

Reviews

[Marz7215]

This pasta came out really good. The ricotta gave a very creamy texture with a pesto tang in the background. The only thing not to forget is salt! Used Penne pasta for this. Made this for potato/pasta challenge .

 

[Marie]

My kind of dish. Who needs meat? The flavors of the pesto blended beautifully with the creaminess of the ricotta cheese making this a very enjoyable dish! Thanks so much for sharing this simple yet delicious recipe that was ready in a flash.

 

[Dr. Jenny]

This made for a quick, easy, fresh tasting dinner last night. I had about a cup of fresh ricotta that needed using, and used fresh basil from my garden. We used linguine noodles. Everyone enjoyed. I served with a tomato avocado salad. Thanks!