Creamy Pesto Pasta

Our Creamy Pesto Pasta recipe is made with fusilli pasta, basil pesto, ricotta cheese, parmesan cheese, lemon juice and lemon zest. This basil pesto pasta is a family favorite and it makes a great side dish to serve with grilled chicken and fish.

You will love how ridiculously easy this pesto pasta is to make and you will only need 6 ingredients to make it.

Why You’ll Love It

• Easy To Make. This recipe is so easy to make and with just a handful of ingredients. While the pasta cooks, you can make your pesto (or make your pesto ahead of time), then you’ll mix the pesto, ricotta cheese and parmesan all together so it’s ready to toss with the pasta. 
• Great For Sharing. This is a great side dish to serve if you need to feed a crowd. It goes great with grilled chicken and fish or keep it simple and serve it with a big leafy green salad and some warm crusty bread. 

Creamy Pesto Pasta Recipe

• Pasta. We like using fusilli noodles because the creamy pesto sauce gets inside all the nooks and crannies. 
• Basil. We use fresh basil to make our homemade basil pesto with.
• Parmesan Cheese. We use finely grated parmesan cheese for this pasta.
• Garlic. We use about 4 cloves garlic for the pesto.
• Olive Oil. Use a good extra-virgin olive oil for the pesto. 
• Ricotta Cheese. This adds a delicious creaminess to the pasta.
• Lemon. We use the juice and zest of 1 small lemon. It adds such a bright perky flavor to the pasta.
• Pasta Water. Reserved pasta water thins out the sauce and lightens it up a bit.

Find printable recipe with the measurements below.

How To Make Pesto Pasta

• Cook Pasta. Cook the pasta according to the directions on the package. You’ll use about 1/2 box.
• Make Pesto Pasta Sauce. Combine the basil leaves, garlic and pine nuts in a blender or food processor fitted with the metal blade and pulse until the leaves are minced finely. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl. Turn processor off and remove the lid to add the cheese. Secure the lid and pulse to incorporate the cheese into the pesto.
• Blend Pesto With Ricotta Cheese. In a bowl mix together the basil pesto with the ricotta cheese and parmesan cheese using a wire whisk or a fork. 
• Add Pasta. Using a measuring cup, reserve 1 cup of the pasta water and set aside. Drain the pasta in a colander and set aside for about 5 minutes or until the pasta isn’t steaming anymore. Add warm pasta 1 cup at a time to the ricotta pesto mix and stir. Add the lemon juice and zest, and 1/4 cup of pasta water to thin the sauce. Add another cup of pasta and continue to stir until the pasta noodles are all coated with the sauce. Add more water a little at a time if needed until the sauce has a nice creamy consistency.

Tips For Making The Best Pesto Pasta

• Don’t overcook the pasta. Set a timer so you don’t forget. Measure out 1 cup of the pasta water and set aside. Drain the noodles in a colander and transfer to a bowl. Drizzle 2 teaspoons olive oil over the noodles and toss. This will prevent the noodles from clumping together. 
• If you have any leftover basil pesto, mix it with more ricotta and parmesan cheese if you want to add more sauce to your pasta. Add more pasta water if needed as well. 

Storing Leftovers 

• Store leftover pasta in an airtight container in the refrigerator. If properly stored, it can last 3-4 days.  
• Reheat slowly over low heat. Add a little butter to the sauce pan and 2-3 tablespoons milk or water to help it get creamy again.

What To Serve With Pesto Pasta 

• Serve it on its own or toss in some grilled chicken or shrimp and some pan-roasted cherry tomatoes..
• It makes a great side dish to serve with grilled chicken and fish, like our Grilled Lemon Chicken, Air Fryer Chicken Thighs or Italian Dressing Chicken.
• Pair it with a salad like our  Italian Chopped Salad, Pizza Salad, Lemon Parmesan Lettuce Salad, Caprese Salad, Mediterranean Salad or our Romaine Salad.
• Serve it with a loaf of warm crusty bread or our Italian Garlic Bread to sop up every last bit of the rich and creamy basil pesto sauce.

More Side Dish Recipes

• Easy Rice Pilaf
• Vegetable Rice
• Beet Quinoa
• Boursin Cheese Pasta
• Creamed Corn

Continue to Content

Print

Yield: 6 servings

Creamy Pesto Pasta

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 3 cups fusilli pasta, cooked al dente
• 1/2 cup basil pesto
• 1/2 cup ricotta cheese
• 1/2 cup parmesan cheese
• 1 small lemon, juice and zest
• 1/4 cup pasta water

For the Basil Pesto

Toggle ingredient group

• 2 cups packed fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese (or Parmigiano-Reggiano)
• 4 cloves garlic, minced
• 2 tablespoons pine nuts (optional)
• 1/4 teaspoon cracked pepper
• 2/3 cup extra-virgin olive oil

Instructions

1. Cook the Pasta according to the directions on the package. When the pasta is done, use a measuring cup and reserve 1 cup of the pasta water and set aside. Drain the pasta in a colander and set aside for about 5 minutes or until the pasta isn't steaming anymore. Toss with 1-2 teaspoons olive oil to prevent the pasta from sticking together.
2. Make Pesto Sauce by combining the basil leaves, garlic, pine nuts and olive oil in a blender or food processor fitted with the metal blade and pulse until the leaves are minced finely. Stopping to scrape down the sides of the bowl. Turn processor off and remove the lid to add the cheese. Secure the lid and pulse to incorporate the cheese into the pesto. Taste-test and season with salt and pepper to taste if you like.
3. Blend Pesto With Ricotta Cheese in a medium bowl using a wooden spoon or spatula and stir in the parmesan cheese.
4. Add Pasta To The Sauce 1 cup at a time. Stirring the pasta into the sauce.
5. Add 1/4 Cup Pasta Water to the bowl and stir into the pasta and sauce. Add the lemon juice and zest and stir. Add another cup of pasta and continue to stir until the pasta noodles are all coated with the sauce. Add more water a little at a time if needed until the sauce has a thinner creamy consistency.

!For the Basil Pesto 

1. Combine the basil leaves, garlic and pine nuts in a blender or food processor fitted with the metal blade and pulse until the leaves are minced finely.
2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
3. Turn processor off and remove the lid to add the cheese. Secure the lid and pulse to incorporate the cheese into the pesto.

Notes

Tips For Making The Best Pesto Pasta

• Don't overcook the pasta. Set a timer so you don't forget. Measure out 1 cup of the pasta water and set aside. Drain the noodles in a colander and transfer to a bowl. Drizzle 2 teaspoons olive oil over the noodles and toss. This will prevent the noodles from clumping together. 
• If you have any leftover basil pesto, mix it with more ricotta and parmesan cheese if you want to add more sauce to your pasta. Add more pasta water if needed as well. 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 843Total Fat: 57gSaturated Fat: 14gUnsaturated Fat: 43gCholesterol: 48mgSodium: 927mgCarbohydrates: 55gFiber: 4gSugar: 6gProtein: 28g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.