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Homemade Pesto Pasta with Whipped Ricotta

This Basil Pesto Pasta with Whipped Ricotta & Cherry Tomatoes is the ultimate summer pasta—creamy, vibrant, and packed with flavor. Al dente pasta is tossed in a fresh, homemade basil pesto, then topped with fluffy whipped ricotta and juicy cherry tomatoes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Pasta
  • 12 oz Pasta linguine, spaghetti, fusilli, or penne
  • ¾-1 cup Basil pesto recipe below
  • ½ cup Reserved pasta water
  • 1 cup Cherry tomatoes halved
  • 1 tbsp Olive oil
  • Salt & Pepper to taste
  • Parmesan for garnish, optional
For the Whipped Ricotta
  • 1 cup Whole milk ricotta
  • 1-2 tbsp Olive oil
  • Salt to taste
  • 1 tsp lemon zest or splash of lemon juice optional
For the Homemade Basil Pesto
  • 2 cups Fresh basil leaves packed
  • ½ cup Grated parmesan cheese
  • ⅓ cup Pine nuts, walnuts, almonds, or pistachios
  • 2-3 cloves Garlic
  • ½ cup Extra virgin olive oil
  • ½ tsp Salt more to taste
  • Juice of half a lemon optional

Equipment

  • Large pot
  • Skillet
  • Colander
  • Food processor or hand mixer
  • Knife & cutting board
  • Measuring cups & spoons

Method
 

Make the Basil Pesto
  1. Prep:
    Rinse and pat basil dry. Toast nuts in a dry skillet over medium heat for 2–3 minutes (optional).
  2. Blend:
    Add basil, nuts, Parmesan, garlic, and salt to a food processor. Pulse to begin breaking it down.
  3. Add Oil:
    With the motor running, slowly stream in olive oil until smooth but textured.
  4. Adjust:
    Taste and add more salt, lemon juice, or cheese as desired.
Make the Whipped Ricotta
  1. 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.
Make the Pasta
  1. 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.
  2. 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).
  3. 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.
  4. Add Tomatoes:
    Toss in the halved cherry tomatoes just before serving for fresh, juicy bursts of flavor.
  5. 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.