Pesto and Ricotta Pasta Recipe

A bowl of creamy ricotta and pesto pasta with basil and a lemon slice.

5 from 1 vote

This easy, gluten free pesto and ricotta pasta recipe is ready in less than 15 minutes and only uses 4 ingredients! A super quick and easy dinner for busy evenings.

Cook Time10

Total Time10

Course: dinner

Cuisine: Italian

Keyword: pasta

Servings: people

Author: Sarah Howells

Equipment

Ingredients

400 g gluten free pasta
150 g ricotta cheese
50 g pesto
1 lemon (juice only)

Metric - US Customary

Instructions

Bring a pan of salted water to the boil and then cook the gluten free pasta as per the pack instructions. This is usually around 8-10 minutes. Before draining the pasta, reserve some of the water (around 0.25 cup).
Make the sauce by mixing the ricotta, pesto and lemon juice in a bowl. Before draining the pasta, add 0.25 cup (60ml) of the pasta water into the sauce and mix well.
Drain the pasta and pour back into the pan. Pour over the sauce, mix well to coat the pasta and then serve hot.

Nutrition

Serving: 1 portion | Calories: 466kcal | Carbohydrates: 77g | Protein: 14g | Fat: 12g