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Ricotta Basil Pesto Pasta | 20 Minute Pasta Recipe

Byamazingfoodstv


In 20 minutes or less, this ricotta basil pesto pasta is ready to be served on the table. This pasta recipe is easy to make and doesnt require many ingredients to achieve a delicious flavour. To make this recipe cheaper than it already is, pine nuts can be removed and another nut of choice can be used.

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Ricotta Basil Pesto Roma Tomato Pasta 

Ingredients – 

Pasta – 

500g (1.1lbs) – Rigatoni or Pasta of Choice 

Roasted Roma Tomatoes – 

1 1/2 Tbsp (30ml) – Extra Virgin Olive Oil 
300g (10.5oz) – Roma Tomatoes, Halved
2g (0.1oz) – Thyme, Finely Chopped
2g (0.1oz) – Oregano, Finely Chopped 
2 – Garlic Cloves, Grated
Salt & Pepper To Taste 

Ricotta Basil Pesto – 

1 Bunch – Basil Leaves
1 – Garlic Clove, Crushed 
10g (0.3oz) – Pinenuts 
10g (0.3oz) – Walnuts 
20g (0.7oz) – Parmigiana Reggiano, Freshly Grated 
60ml (1/4 Cup) – Extra Virgin Olive Oil, Or To Desired Consistency
300g (10.5oz) – Ricotta Cheese 
Salt & Pepper To Taste 

Method – 

1. Preheat oven to 180.c – 350.f. Line a baking tray with parchment paper. Bring a pot of salted water to a boil. 

2. Add all of the roasted Roma tomato ingredients to a bowl and mix to combine. Place onto the prepared baking tray and roast in the oven for 12-15 minutes or until lightly golden. Remove and set aside. 

3. In the meantime, cook the pasta for 1 minute less than the packet instructions. Remove, reserve 1 cup (250ml) of pasta water and drain.  

4. Place all the ricotta basil pesto ingredients into a blender bowl and blend on high speed, adding extra virgin olive oil to form a thick and pourable pesto. Add in the ricotta cheese and blend until combined. Check seasoning and set aside. 

5. Add the drained pasta to the same pot the pasta was cooked in. Place it over medium heat and add the roasted tomatoes and ricotta pesto. Mix well to combine and adjust the consistency with the pasta water to your liking. Cook for 2 minutes to thicken the sauce and finalise cooking the pasta. Remove from the heat. 

6. Serve in bowls and garnish with parmigiana Reggiano cheese, basil leaves and cracked black pepper. Dig in. 

#quickpastarecipe #pestopasta #pastarecipe

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40 Comments

  9. 🤤😋
    Every time I add cracked pepper to a recipe or dish I'm making your ghostly voice of "20 cracks worth" lives freely in my mind… though I do sometimes get carried away… and I combine everything and "leave the ingredients to become friends" yes that phrase also jumps to mind. Cooking since I was 14 or 15 years old and in a month your vocabulary took over my brain whenever I cook😂

  20. Oh yum. This is going on my menu plan, looks delicious sounds amazing. Good to hear 3 of your little signature whispers in there too. Your recipes have been such a lifesaver for me when I’m struggling to make something good but not hard to do, also your tips along the way, like mini master class. I wish I could eat at the restaurant you cook at. Thank you for this video and many others that have helped me out of a food rut

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