Name: Pesto Ricotta Pasta
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 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

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Meals

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.

1 tablespoon lemon juice (freshly squeezed)

Pesto Ricotta Pasta

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