Creamy Lemon Ricotta & Pesto Pasta
Serves 410 mins prep10 mins cook
A delightful one-pan creamy lemon ricotta and pesto pasta dish that is simple to prepare in just 20 minutes. This recipe features fusilli pasta combined with rich flavors from garlic, shallot, and fresh herbs, all coated in a creamy sauce of ricotta and pesto, topped with parmesan and a hint of citrus from lemon juice and zest.
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What you need
Instructions
1: Bring a large pot of salted water to a boil and cook pasta until al dente (1-2 minutes less than what the package says). Toss with 1 tablespoon olive oil and set aside. 2: In a large, deep pan, heat 1 tablespoon olive oil on medium heat. Add shallot/onion and cook for 2 minutes. Add garlic and cook for another minute. 3: Add ricotta, pesto, cheese, lemon juice, lemon zest, salt, pepper, garlic powder and crushed pepper flakes (if using). Mix well. 4: Add 1/2 cup reserved pasta water and stir continuously until cheese is melted and sauce is creamy/smooth. 5: Add cooked pasta and stir until noodles are well coated. Add more pasta water, if needed, or if you want a “saucier” sauce. 6: Serve with fresh cheese. Enjoy!View original recipe