Ricotta Pesto Pasta with Peas and Artichokes
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Welcome to your new obsession: ricotta pesto pasta. Creamy, rich, and bursting with the freshness of spring peas and artichokes, this dish is about to become your spring pasta dish staple. It’s simple, sophisticated, and utterly irresistible. Get ready for a taste that redefines springtime elegance.
Springtime Pasta Favorite
This recipe is about to take the crown as your springtime pasta go-to, and here’s why: it’s a celebration of the season, blending the fresh, green goodness of peas and artichokes with the creamy richness of ricotta and basil pesto. It’s the perfect balance of light and indulgent, making every bite a delightful contrast of flavors and textures.
Not only does it scream spring with its bright and fresh ingredients, but it’s also incredibly easy to whip up. Ideal for those busy evenings when you want something both comforting and nourishing without spending hours in the kitchen.
Plus, its visual appeal—with vibrant greens set against creamy pasta—makes it a dish that’s as beautiful on the plate as it is delicious. Get ready to fall in love with your new springtime favorite.
Craving more pasta perfection? We’ve got you covered. Check out our creamy rainbow vegetable pasta served in a lemony parmesan sauce, our elegant pasta magnifico featuring fresh linguine in a zesty citrus cream sauce, and our creamy pesto salmon pasta.
Why You’ll Love This Recipe
Key Ingredients
*Find the full printable recipe with specific measurements below.
Step-by-Step Directions
1
Start the Pasta
Cook pasta until it’s al dente, according to the package instructions. Drain and set aside. Before draining, remember to save about 1 cup of the pasta cooking water.
2
Prep the Sauce
In the same pot, combine the ricotta, Parmesan, olive oil, 1/2 cup of the reserved pasta water, pepper, and a generous pinch of salt. Use an electronic hand blender to thoroughly combine the ingredients. Or simply stir and whisk by hand.
3
Blend In Pesto
Pour in the pesto, whisking and mixing until the ricotta pesto sauce is smooth.
4
Add in Pasta and veggies
Then, gently fold in the cooked pasta, peas, and artichoke hearts, mixing thoroughly until every piece is coated in the sauce. Add a bit more pasta water if you need to keep the sauce silky.
5
Serve it up
Plate the pasta into a nice serving bowl and add a final flourish with extra Parmesan and a sprinkle of black pepper.
Pro Tips
How do I make my ricotta pesto sauce the smoothest and the creamiest?
Ricotta cheese and I? We go way back. It’s creamy, it’s dreamy, but let’s be real: sometimes it hits you with that unexpected grainy vibe. Those tiny curds, though totally natural, aren’t always what you’re craving, especially when you’re aiming for that silky-smooth sauce or dip. So, how do we smooth things over with our beloved ricotta?
Let’s break this down into some easy, bite-sized steps to get that ultra creamy and smooth style ricotta pesto sauce:
- Go Full-Fat with Ricotta: Always choose fresh whole-milk ricotta for that rich, luxurious base. It’s the secret to creaminess. And avoid varieties that contain stabilizers.
- Blend, Baby, Blend: Whip out your electronic hand blender, regular blender, or food processor. Give the ricotta sauce ingredients a whirl until they’re creamy and smooth.
- Pasta Water Magic: Don’t toss that pasta water! A splash or two into your sauce helps it get just the right consistency and cling to your pasta like a charm.
- Warm It Up: Heat your sauce gently. Keep it cozy, not hot, to avoid any curdling missteps.
- Consistency Is Key: If it’s too thick, add more pasta water. Just a tad at a time until it’s just how you like it.
What to Serve with Ricotta Pesto Pasta
Complement your ricotta pesto pasta with these elegant Italian-inspired sides:
- Whipped Ricotta Crostini with Antipasto Toppings: Creamy herb-whipped ricotta topped with pickled peppers, cippolini onions, and other antipasto favorites offers a delicious mix of flavors and textures.
- Burrata Bruschetta with Peaches and Tomatoes: Juicy peaches, sweet cherry tomatoes, fresh basil, and creamy burrata on toasted bread create a deliciously sweet-savory starter.
- Spinach and Arugula Salad with Shaved Parmesan: A peppery, fresh salad with sharp Parmesan and light vinaigrette balances the pasta’s richness.
- Panzanella Salad with Fresh Mozzarella: Toasty bread, juicy tomatoes, crisp cucumbers, tangy vinaigrette, and mozzarella bring brightness and crunch to your table.
- Charred Broccolini with Lemon Garlic and Parmesan: Smoky roast broccolini, zesty lemon, and savory garlic add depth and contrast, with Parmesan tying it all together.
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Ricotta Pesto Pasta with Peas and Artichokes Recipe
Equipment
- immersion blender optional
- Dutch oven or large stockpot
Ingredients
- kosher salt, for the pasta cooking water plus a pinch for the sauce
- 12 ounces short pasta, such as shells, penne, fusili, gemelli, or casarecce
- 8 ounces whole milk ricotta cheese (about 1 cup)
- ½ cup freshly grated Parmesan, plus more for serving
- ¼ cup extra virgin olive oil
- 1 teaspoon fresh ground black pepper, plus more for serving
- ⅓ cup basil pesto
- 1 cup frozen peas, thawed
- 1 cup canned or marinated artichoke hearts, quartered
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Toss in the pasta and cook until it's al dente, according to the package instructions. Before draining, remember to save about 1 cup of the pasta cooking water. Use a colander to drain the pasta and set aside.
- Using the same pot (on the same burner kept at very low or warm temperature), add in the ricotta, Parmesan, olive oil, ½ cup of the reserved pasta water, pepper, and a generous pinch of salt.
- Use an immersion blender to thoroughly combine the ricotta sauce ingredients, for the smoothest textured sauce. Or simply stir and whisk by hand (this will likely give your sauce a slightly grainier texture because of the tiny ricotta cheese curds).
- Blend in the pesto, whisking and mixing until the ricotta pesto sauce is smooth.
- Then, gently fold in the cooked pasta, peas, and artichoke hearts, mixing thoroughly until every piece is coated in the sauce. Add a bit more pasta water if you need to keep the sauce silky. Give it a taste, and if it feels like it needs it, add a bit more salt and pepper.
- Plate the pasta in a nice serving bowl or dish it out into individual bowls, and add a final flourish with extra Parmesan and a sprinkle of black pepper.
Recipe Notes
- Use Short Pasta: Short pasta shapes like penne or gemelli are ideal for ricotta pesto pasta due to their unique ability to cling to sauces (I used casarecce for the photos of the dish in this post). Their twists and turns capture and hold onto the creamy ricotta and vibrant pesto, ensuring each bite is fully flavored.
- Use Fresh Ricotta: Opt for the freshest, highest quality whole-milk ricotta you can find. The creaminess and flavor of fresh ricotta are unmatched and will make your sauce richer and more delightful.
- Homemade Pesto: If time allows, make your own homemade pesto from scratch. Fresh basil, high-quality olive oil, pine nuts, Parmesan, and garlic blended together can significantly enhance the depth of your pasta dish.
- Reserve Pasta Water: Don’t forget to reserve some pasta water before draining. Its starchiness helps the sauce adhere to the pasta better, allowing for a creamier texture.
- Season at Every Step: Season your cooking water well with salt. It’s the first step to building flavor. Also, taste and adjust the seasoning of your ricotta pesto sauce before combining it with pasta.
- Gentle Heat: When combining your pasta with the sauce, do it over low heat to prevent the ricotta from curdling and to ensure the sauce remains silky and smooth.
- Garnish With Style: Finish the dish with some fresh cracked pepper and a sprinkle of Parmesan cheese. For a toasted nutty touch, a sprinkle of toasted pine nuts adds an extra level of depth to the rich flavors.
- Serve Immediately: Ricotta pesto pasta is best enjoyed fresh, so serve it as soon as it’s ready to savor its creaminess and warmth at its peak.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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