Description
Discover the joy of Easy Pesto and Ricotta Pasta, a vibrant dish that combines creamy ricotta and fresh basil pesto for an irresistibly delicious meal. Perfect for busy weeknights or casual gatherings, this gluten-free and nut-free recipe is quick to prepare in just 25 minutes. The delightful balance of flavors makes it a versatile option that can be easily customized with your favorite vegetables or proteins. Whether you’re serving it up at dinner or enjoying leftovers for lunch, this pasta is sure to impress everyone at the table.
Ingredients
Scale
- 12 oz gluten-free fettuccini pasta
- 1/4 cup ricotta cheese
- 2 cups fresh basil leaves
- 1 cup roasted pumpkin seeds
- 4 cloves garlic
- 1/4 cup lemon juice
- 1/4 cup grated parmesan cheese (or nutritional yeast)
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the pesto: In a food processor, blend basil, pumpkin seeds, garlic, lemon juice, parmesan, salt, and pepper until finely chopped. While blending, slowly add olive oil until smooth.
- Cook the pasta: Boil water in a large pot and cook fettuccini according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- Combine: In the pot, mix pesto, ricotta cheese, lemon juice, and reserved pasta water until desired consistency is achieved. Heat gently.
- Serve: Toss with cooked pasta and garnish with extra parmesan and fresh basil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg