Homemade Pesto Pasta with Whipped Ricotta
If you’ve been nurturing a little basil plant on your patio or windowsill this summer, now’s the perfect time to turn that leafy green goodness into the centerpiece of a bright and vibrant meal. This Homemade Pesto Pasta with Whipped Ricotta & Cherry Tomatoes is the kind of recipe that looks and tastes like you’ve spent all day on it but secretly comes together in just 30 minutes. It’s elegant enough to serve to guests but simple enough to throw together on a weeknight.
Whether you’re gathering friends for an end-of-summer dinner or just want to make something special with what’s in season, this dish has everything: creamy whipped ricotta, juicy tomatoes, and a homemade pesto that packs flavor into every forkful.
Why You’ll Love This Pesto Pasta
- Fresh & Seasonal: Perfect for late summer when basil and cherry tomatoes are in abundance.
- Quick to Make: 30 minutes start to finish—whipped ricotta and pesto can even be prepped ahead!
- Versatile: Serve it warm, room temp, or chilled. Add a protein if you’d like to make it heartier.
- Elegant but Easy: It looks restaurant-worthy but uses simple ingredients you likely have on hand.
Ingredients You’ll Need
For the Pasta:
- 12 oz pasta (linguine, spaghetti, penne, or fusilli work great)
- ¾ to 1 cup homemade basil pesto (recipe below)
- ½ cup reserved pasta water
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and pepper, to taste
- Parmesan, for garnish (optional but highly recommended!)
For the Whipped Ricotta:
- 1 cup whole milk ricotta
- 1–2 tbsp olive oil
- Salt, to taste
- Optional: 1 tsp lemon zest or a splash of lemon juice
For the Homemade Basil Pesto
Yields: About 1 cup | Prep Time: 10 minutes
- 2 cups fresh basil leaves, packed
- ½ cup grated Parmesan cheese
- ⅓ cup pine nuts, or sub with pistachios, walnuts, or almonds
- 2–3 garlic cloves
- ½ cup extra-virgin olive oil
- ½ tsp salt (adjust to taste)
- Juice of ½ a lemon (optional, but adds brightness)
How to Make It
Step 1: Make the Basil Pesto
If your basil plant has been thriving all summer long, this is the moment it was made for. Start by rinsing and drying the leaves. Toast the nuts (if using) in a dry skillet for 2–3 minutes to bring out their flavor.
Add basil, Parmesan, garlic, salt, and nuts to a food processor and pulse until chopped. With the motor running, slowly stream in the olive oil until a smooth, textured pesto forms. Adjust with more salt, cheese, or a squeeze of lemon juice as needed.
Make-Ahead Tip: This pesto can be made up to 3 days in advance and stored in the fridge in an airtight container.
Step 2: Whip the Ricotta
This is the creamy, dreamy element that really elevates the dish. Add ricotta, olive oil, and a pinch of salt to a food processor or use a hand mixer to whip until light and fluffy. Lemon zest or juice adds a touch of brightness if you like.
Pro Tip: The whipped ricotta also makes a fantastic spread on toast or a dip for veggies. Make extra if you can!
Step 3: Cook the Pasta
Boil your pasta in salted water until al dente, then reserve about ½ cup of the pasta water before draining. This starchy water is the secret to emulsifying your sauce and helping it cling beautifully to the pasta.
Step 4: Warm the Pesto
Add your pesto to a large skillet over low heat with a drizzle of olive oil. Gently warm it, don’t let it simmer or boil, or you risk losing that fresh basil flavor.
Step 5: Toss It All Together
Add the cooked pasta to the skillet and toss with the pesto. Drizzle in the reserved pasta water a little at a time until everything is glossy and coated. Add your halved cherry tomatoes just before serving for a burst of freshness.
Step 6: Plate & Serve
To serve, either swirl a generous spoonful of whipped ricotta onto the bottom of each plate, or dollop it right on top of the pasta. Garnish with extra Parmesan, a crack of black pepper, and a drizzle of olive oil if you’re feeling fancy.
Tips & Variations
- Add Protein: Grilled chicken, shrimp, or even white beans work beautifully here.
- Make It a Pasta Salad: Let it cool completely and serve chilled with extra veggies like cucumbers or zucchini ribbons.
- Cheese Swap: If ricotta isn’t your thing, try burrata or fresh mozzarella.
- Nut-Free Pesto: Substitute sunflower seeds or just skip the nuts altogether.
Why Whipped Ricotta?
There’s something extra luxurious about whipped ricotta. It transforms the simple cheese into a silky, cloud-like topping that pairs beautifully with the bold flavor of pesto. It softens the overall richness of the dish and adds a creamy contrast to the juicy tomatoes.
Plus, it makes your plate look stunning. Those elegant little dollops scream “special occasion” even if it’s just a Tuesday night.
Behind the Recipe
This recipe started with a small pot of basil I had been growing all summer. Once it reached peak fullness, it was time to make a batch of homemade pesto, one of my favorite ways to celebrate the season. After a quick rinse and dry, the basil went into the food processor with toasted pistachios, parmesan, garlic, and olive oil (which I absolutely made a mess of!).
From there, I decided to amp things up with a generous layer of whipped ricotta. I’m always looking for new ways to sneak more cheese into a recipe, and this one delivers.
After tossing everything together with a splash of pasta water and fresh tomatoes, I plated it up with a few extra dollops of ricotta and (of course) more Parmesan. The result? A vibrant, creamy, totally comforting pasta dish that’s become a new favorite.
Serving Ideas
Pair this pasta with a chilled glass of white wine (something crisp like a Sauvignon Blanc or Pinot Grigio), and serve it alongside a light arugula salad or grilled vegetables. It also works well as a standalone main course when you’re entertaining and want something that’s easy but feels elevated.
Storing Leftovers
Leftovers can be stored in the fridge for up to 3 days in an airtight container. Keep the whipped ricotta separate if you can. You can reheat gently on the stove or microwave, or enjoy it cold straight from the fridge as a refreshing pasta salad.
Final Thoughts
There’s something so satisfying about making a dish that’s equal parts beautiful and delicious, and this Basil Pesto Pasta with Whipped Ricotta & Cherry Tomatoes delivers every time. It’s proof that with just a few fresh ingredients and a little love, you can create something truly special.
So if you’ve got basil growing wild, or you’re just in need of a quick yet elegant dinner idea, give this recipe a try. Your summer table will thank you.
Save this Recipe:
Whether you’re planning a dinner party or looking for a way to use up that garden basil, pin this recipe for later or share it with a friend who loves fresh, easy cooking.
Let me know in the comments how it turned out for you, or tag me in your creation @simplyashleyelaine. I’d love to see your take on this dreamy summer pasta!
Homemade Pesto Pasta with Whipped Ricotta
Ingredients
Equipment
Method
- Prep: Rinse and pat basil dry. Toast nuts in a dry skillet over medium heat for 2–3 minutes (optional).
- Blend: Add basil, nuts, Parmesan, garlic, and salt to a food processor. Pulse to begin breaking it down.
- Add Oil: With the motor running, slowly stream in olive oil until smooth but textured.
- Adjust: Taste and add more salt, lemon juice, or cheese as desired.
- In a food processor or using a hand mixer, whip the ricotta with olive oil and a pinch of salt until smooth and fluffy. Add lemon zest or juice if using. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
- Warm the Pesto: If desired, add pesto to a large skillet with a drizzle of olive oil over low heat and warm gently (don’t let it simmer or boil).
- Toss the Pasta: Add the drained pasta to the skillet and toss with pesto, using reserved pasta water as needed to coat everything in a silky sauce.
- Add Tomatoes: Toss in the halved cherry tomatoes just before serving for fresh, juicy bursts of flavor.
- Plate & Top: Swirl whipped ricotta onto plates or spoon a dollop on top of each serving. Finish with extra Parmesan, a crack of black pepper, and a drizzle of olive oil if desired.
More Summer Recipes to Savor
If you’re loving this fresh basil pesto pasta, here are a few more summer-inspired recipes from the blog that bring bright flavors and simple elegance to your table. Whether you’re hosting friends, planning a date night in, or just want something seasonal and special, these dishes are made to celebrate summer to the fullest.
Lemon Ice Cream
This homemade lemon ice cream is creamy, tangy, and incredibly refreshing. It’s the perfect no-fuss dessert for hot summer nights, made without eggs and bursting with citrus flavor. Serve it in little bowls with shortbread cookies or inside waffle cones for a nostalgic twist.
Spicy Lemon Shrimp Pasta
Looking for something light but bold? This spicy lemon shrimp pasta is quick to make and layered with zesty, garlicky flavor and a touch of red pepper heat. It’s a weeknight wonder that feels like a vacation dinner.
Scallops with White Wine & Herb Butter
If you’re planning a romantic dinner or just want something elevated without the stress, these seared scallops are ready in minutes. Finished with a delicate white wine herb butter, they pair beautifully with crusty bread or a light pasta like this basil pesto one.
Strawberry Limoncello Spritz
Nothing says summer like a sparkling cocktail. This strawberry limoncello spritz is bright, bubbly, and full of fresh fruit flavor, perfect for sipping on the patio or serving at your next brunch.
For even more inspiration, explore the full summer recipe collection on the blog. From garden-fresh dinners to frozen treats and seasonal cocktails, there’s something there to make every day feel like a celebration.
