There is something truly magical about a pasta dish that combines creamy ricotta, vibrant sun-dried tomatoes, and fresh basil to create a flavor-packed sauce that feels both indulgent and fresh. Today, I am beyond excited to share my all-time favorite Sun-Dried Tomato Ricotta Pesto Pasta Recipe with you. This dish brings together simple ingredients that sing in perfect harmony, delivering a luscious, comforting meal that’s quick enough for any night but special enough to serve guests. Trust me, once you try this recipe, it will become your go-to for easy, delicious dinners that never fail to impress.
Ingredients You’ll Need
Getting ready to whip up this Sun-Dried Tomato Ricotta Pesto Pasta Recipe is a breeze because the ingredients are straightforward, yet each one brings something essential to the table—texture, richness, color, or flavor. Let’s take a look.
- 12 ounces pasta: Choose penne, spaghetti, or your favorite shape for perfect sauce cling.
- 1 cup sun-dried tomatoes in oil, drained and roughly chopped: They add a punch of tangy sweetness and deep red color.
- 1 cup ricotta cheese: This brings a creamy base that smooths out the tartness beautifully.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth to the pesto.
- 1/4 cup fresh basil leaves, packed: For a fresh, herbaceous lift that brightens every bite.
- 2 cloves garlic, minced: Garlic gives the pesto a gentle warmth and aromatic quality.
- 1/4 cup olive oil: A rich, silky binder that helps blend the pesto’s flavors together.
- Salt and pepper to taste: Essential for balancing the flavors perfectly.
- 1/4 teaspoon red pepper flakes (optional): Adds a subtle kick, but feel free to leave them out if you prefer mild.
- 1/4 cup toasted pine nuts (optional for garnish): Adds a delightful crunch and nutty finish.
How to Make Sun-Dried Tomato Ricotta Pesto Pasta Recipe
Step 1: Cook the Pasta to Perfection
First things first, bring a large pot of salted water to a boil. Salt is key here—it seasons the pasta from the inside and elevates the entire dish. Cook your chosen pasta according to the package instructions until it reaches that lovely al dente texture, just firm to the bite. Before draining, remember to reserve half a cup of the pasta cooking water. This starchy liquid is gold for adjusting the sauce consistency later on. Once drained, set your pasta aside but keep it warm.
Step 2: Blend the Sun-Dried Tomato Ricotta Pesto
Now for the fun part. In a food processor, combine the sun-dried tomatoes, ricotta cheese, Parmesan, fresh basil, garlic, and olive oil. Pulse everything together until you have a smooth, creamy mixture. Don’t hesitate to stop and scrape down the sides occasionally—it makes sure every bit blends evenly. This pesto base is instantly vibrant and satisfying, with just the right balance of creaminess and tang.
Step 3: Season Your Pesto Sauce
Give your pesto a taste test. This is where you bring the flavors fully to life. Add salt, pepper, and red pepper flakes if you want a little spice. Pulse again briefly to mix the seasonings in well. Adjust to your taste—maybe a pinch more salt or another dash of pepper—to make the sauce truly yours.
Step 4: Combine Pasta and Pesto
Transfer your cooked pasta to a large mixing bowl and spoon the sun-dried tomato ricotta pesto over it. Gently toss and stir to make sure every strand or piece of pasta is luxuriously coated with that gorgeous sauce. This step is key because you want the flavors married perfectly.
Step 5: Adjust the Sauce Consistency
If your pesto feels a bit thick, no worries at all! Gradually add the reserved pasta cooking water, one tablespoon at a time, stirring as you go. This simple trick loosens the pesto just right, making it silky and easy to twirl on your fork.
Step 6: Serve Warm with a Garnish
Now you’re ready to plate. Serve the pasta warm, sprinkled with toasted pine nuts and a little extra Parmesan if you’re feeling fancy. These add both texture and extra layers of flavor that take this dish to another level.
How to Serve Sun-Dried Tomato Ricotta Pesto Pasta Recipe
Garnishes
To dress up this pasta, I love using toasted pine nuts because they add a wonderful crunch and subtle nuttiness. Fresh basil leaves or a sprinkle of grated Parmesan are also perfect finishing touches that bring brightness and extra umami.
Side Dishes
This pasta shines as a standalone meal, but it pairs beautifully with a crisp green salad dressed in lemon vinaigrette or roasted vegetables like zucchini and bell peppers. A crusty slice of garlic bread works wonders too, soaking up every last bit of that luscious sauce.
Creative Ways to Present
For a dinner party, consider serving this pasta in vibrant bowls to showcase those beautiful colors. You can also twirl portions into neat nests on each plate and garnish with a sprig of basil. Adding a drizzle of high-quality extra-virgin olive oil at the end lends a gorgeous sheen that’s utterly inviting.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of this amazing Sun-Dried Tomato Ricotta Pesto Pasta Recipe, store them in an airtight container in the refrigerator for up to three days. The flavors meld more after resting, but give it a quick stir before reheating.
Freezing
While this recipe is best fresh, you can freeze portions for up to one month. Use a freezer-safe container and make sure the pasta is well-coated with pesto to help preserve moisture. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat your leftover pasta gently on the stovetop over low heat or in the microwave. Add a small splash of water or olive oil if the sauce has thickened too much during storage. Stir often to warm evenly without drying out.
FAQs
Can I use dried basil instead of fresh?
Fresh basil really makes the pesto pop with its aromatic flavor, but in a pinch, dried basil can work. Use about one tablespoon and adjust to taste, though fresh is always recommended if you have it.
Is it necessary to use pasta water in the sauce?
Yes! The reserved pasta cooking water contains starch that helps the sauce bind smoothly to the pasta. It’s a simple trick that makes a huge difference in texture.
Can this recipe be made vegan?
Absolutely! Swap the ricotta for a plant-based creamy alternative and use a vegan Parmesan substitute or nutritional yeast. The sun-dried tomatoes and basil still deliver fantastic flavor.
What other nuts can I use instead of pine nuts?
If pine nuts aren’t your thing, toasted walnuts or almonds provide a lovely crunch and earthy note. Just be sure to toast them lightly to bring out their flavor.
How spicy is the red pepper flakes addition?
The 1/4 teaspoon adds a gentle warmth without overpowering. You can always adjust more or less according to your heat preference or skip it entirely for a milder dish.
Final Thoughts
This Sun-Dried Tomato Ricotta Pesto Pasta Recipe is a celebration of simple ingredients coming together to create something truly special. Whether you’re cooking for a weeknight meal or entertaining friends, it offers rich, balanced flavors that are easy to love and even easier to make. I can’t wait for you to try it and make it your own—your taste buds are in for a real treat!
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Sun-Dried Tomato Ricotta Pesto Pasta Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 15m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and flavorful pasta dish featuring a luscious sun-dried tomato ricotta pesto, combining the tangy richness of sun-dried tomatoes with smooth ricotta and fresh basil for a quick and satisfying meal.
Ingredients
Pasta
- 12 ounces pasta (your choice, like penne or spaghetti)
Sun-dried Tomato Ricotta Pesto
- 1 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, packed
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional for a kick)
Garnish
- 1/4 cup toasted pine nuts (optional for garnish)
- Extra Parmesan cheese (optional for serving)
Instructions
- Cook the pasta: Begin by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the pesto: In a food processor, combine the sun-dried tomatoes, ricotta cheese, Parmesan cheese, basil leaves, minced garlic, and olive oil. Process until the mixture is smooth and well-combined, scraping down the sides as necessary.
- Season the pesto: Taste the pesto and season with salt, pepper, and red pepper flakes if desired. Process again briefly to incorporate any additional seasoning.
- Combine pasta and pesto: In a large mixing bowl, combine the drained pasta with the sun-dried tomato ricotta pesto. Stir gently to ensure that the pasta is well-coated with the sauce.
- Adjust consistency: If the pesto is too thick, gradually add the reserved pasta cooking water a tablespoon at a time until you reach your desired consistency.
- Serve: Serve the pasta warm, garnished with toasted pine nuts and extra Parmesan cheese if desired.
Notes
- Reserve some pasta water because it helps to loosen the pesto and creates a silkier sauce.
- Use sun-dried tomatoes packed in oil for better flavor and texture.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant to enhance their taste.
- Red pepper flakes are optional and add a subtle kick to the dish.
- Fresh basil leaves elevate the aroma and freshness of the pesto.
