Pesto Ricotta Pasta

• portions: 6 servings
• temps total: 15 minutes

Ingrédients

450g short-cut dried pasta

250g full-fat ricotta

250g pesto (store bought or homemade)

45g Parmesan cheese (freshly grated)

1 tablespoon lemon juice (freshly squeezed)

zest from one lemon

salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.

While the pasta cooks, combine the ricotta, pesto, parmesan cheese, and lemon zest in a large bowl.

Reserve one cup of pasta water, drain it once it is al dente, and return it to the pot. Add the ricotta pesto and cheese mixture and stir to combine.

If the sauce is too thick, add a 1/4th cup of the reserved pasta water at a time and stir to combine until you reach your desired consistency. Garnish with more parmesan cheese and serve immediately.

Nutrition

• Calories: 361 kcal
• Lipides Totaux: 14.4 g
• Lipides Saturés: 6.7 g
• Cholestérol: 30 mg
• Sodium: 208 mg
• Glucides Totaux: 42.7 g
• Fibres Diététiques: 2.3 g
• Sucres Totaux: 2.1 g
• Protéines: 16.5 g