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Simple Whipped Ricotta Pesto Pasta Recipe with Burst Cherry Tomatoes

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A quick and easy pasta dish featuring whipped ricotta, fresh basil pesto, and burst cherry tomatoes for a creamy, flavorful weeknight meal.

Ingredients

Scale
  • 12 oz gemelli, fusilli, spaghetti, or penne pasta
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil, plus 1 tablespoon for sautéing
  • 2 cloves garlic, minced
  • 2 cups cherry tomatoes (red or mixed red and yellow)
  • 1/2 cup fresh basil pesto
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly grated Parmesan cheese, for garnish
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook until al dente, about 9-11 minutes depending on the shape. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, prepare the whipped ricotta. In a mixing bowl, combine 1 cup ricotta, 1 tablespoon lemon juice, 2 tablespoons olive oil, and a pinch of salt. Whisk vigorously by hand or use a hand mixer on medium speed for 1-2 minutes until light and fluffy. Set aside.
  3. Heat a skillet over medium heat. Add 1 tablespoon olive oil and sauté minced garlic for about 1 minute until fragrant, avoiding browning.
  4. Add cherry tomatoes to the skillet. Stir occasionally and cook for 5-7 minutes until tomatoes start to burst and release their juices. Gently crush a few tomatoes with the back of a spoon. Season lightly with salt and pepper.
  5. Turn off the heat and stir in 1/2 cup fresh basil pesto. Mix well to coat the tomatoes.
  6. Add the drained pasta to the skillet with tomatoes and pesto. Toss gently to combine. Add reserved pasta water a little at a time if the mixture looks dry, until silky consistency is reached.
  7. Transfer pasta to serving bowls. Dollop whipped ricotta on top of each portion, spreading slightly so it melts into the warm pasta. Sprinkle with freshly grated Parmesan and drizzle with olive oil.
  8. Serve immediately, garnished with fresh basil leaves if desired.

Notes

Whip ricotta until light and fluffy for best texture. Reserve pasta water to loosen sauce and achieve silky consistency. Use moderate heat when cooking tomatoes to avoid burning. Fresh pesto is preferred but store-bought works in a pinch. Variations include vegan ricotta and pesto alternatives, protein additions, and different pasta shapes.

Nutrition

Keywords: whipped ricotta, pesto pasta, cherry tomatoes, quick dinner, easy pasta recipe, weeknight meal, creamy pasta, vegetarian pasta

Find it online: https://oracooks.com/simple-whipped-ricotta-pesto-pasta-recipe-with-burst-cherry-tomatoes-easy-and-perfect/