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5 from 4 reviews

Restaurant-Worthy Pesto Pasta with Whipped Ricotta

V Vegetarian
Posted by Jess Larson on June 24th, 2025
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
It’s not hard to make a good pesto pasta—we all know that! 😉 But with just a couple of small upgrades, you can turn it into something seriously magical. Toss al dente pasta with your favorite fresh basil pesto, then top it with toasted pine nuts and dreamy dollops of whipped ricotta for a 5-ingredient, 25-minute Italian dinner that tastes just like it came straight from your neighborhood trattoria.

Naturally meatless. Easily vegetarian.

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An overhead shot of pesto pasta topped with whipped ricotta and pine nuts in a large white bowl atop a white surface. A striped cloth and dishes of ricotta and fresh basil sit alongside the bowl.
Photography by Gayle McLeod
Prep: 15 min
Cook: 10 min
Serves: 4
5 from 4 reviews
Featured Review

Talk about the perfect summer recipe to use all that basil from the garden. I made this with Jess’ homemade pesto recipe and it was amazing! The whipped ricotta was so creamy and unexpected in the best way.

Emily
Read More Reviews

Low-Effort Pesto Pasta with an Extra-Special Finishing Touch!

If you’re anything like me, you’ve made a lot of pesto pasta over the years. It’s one of those back pocket dinners you can throw together without thinking—boil some pasta, stir in pesto, done. Simple, satisfying, reliable. ✔️✔️✔️

But! Reliable doesn’t always mean ✨craveable✨.

That’s what I was reminded of at a recent Team PWWB dinner at Monteverde, my favorite Italian restaurant in Chicago. We ordered a dozen dishes (because of course we did 😅💁🏻‍♀️), but the simplest of the bunch—a classic pesto pasta with creamy ricotta—was the one we couldn’t stop talking about. It was punchy, silky, and somehow just a little more special than any pesto pasta I’d had before. We left saying, we have to recreate this.

An angled shot of pesto pasta topped with whipped ricotta and pine nuts in a blue-rimmed white bowl atop a matching plate on a white marbled surface. this Recipe for Later!
Take your everyday pesto pasta from weeknight to wow with golden pine nuts and creamy ricotta cheese.

This version is my take. Still fast, still fresh. But finishing it with a few luscious spoonfuls of whipped ricotta makes the whole dish open up. The cheese adds a delicate richness that softens the pesto in the best way.

Suddenly you’ve got a bowl of pasta that feels way more thoughtful than the time it took to pull together. And as far as I’m concerned, there’s nothing better than that. 💜

Ingredients are displayed on a white marbled surface: dry gemelli noodles in a large white bowl with a blue rim, a bowl of pine nuts, a bowl of fresh basil pesto, a scalloped glass bowl of ricotta, salt, pepper, and olive oil.
This pesto pasta recipe comes together with just 5 simple ingredients: pasta, basil pesto sauce, olive oil, pine nuts, and ricotta.

The Star of the Show: Bright and Herbaceous Pesto Sauce

You can use store-bought pesto for convenience, but I highly recommend going homemade here. My Lemon Basil Pesto is my go-to Genovese-style recipe. It’s made with a generous handful of fresh basil and a splash of lemon for extra vibrant flavor.

An overhead shot of ingredients displayed on a white textured surface on a cutting board and a variety of dishes: basil, parmesan, lemons, olive oil, pine nuts, garlic, salt and pepper.
Homemade lemon basil pesto made with 6 staples: basil, lemon, garlic, pine nuts, parmesan, and olive oil.
An overhead shot of a food processor full of lemon basil pesto atop a textured white surface. A bowl of grated parmesan, fresh basil leaves and olive oil sit alongside it.
The food processor does all the work. Pulse everything together with olive oil until it’s smooth and saucy. Ready in 5 minutes, tops!

Jess’ Pesto Pasta Night Must-Haves

Crafting the Perfect Pesto Pasta

Best pasta for pesto? ⇢ Gemelli is my go-to—its twisty shape captures the sauce beautifully, so each bite is packed with flavor. For similar reasons, fusilli, penne, and orecchiette work great too.

The #1 mistake I see home cooks make when preparing a pasta dish is simply plopping a spoonful of pesto sauce on a plate of cooked pasta. Please don’t do this! For restaurant-worthy results, always simmer your al dente pasta with the pesto before serving. To learn more, check out my complete guide for How to Cook Pasta Perfectly Every Single Time.

An overhead shot of cooked gemelli noodles in a white pot atop a white marbled surface. A glass measuring cup of pasta water sits alongside it.
Boil the pasta in generously salted water to al dente. Tip! ⇢ Reserve a cup of pasta water before draining, and don’t rinse the pasta—the starch helps bring everything together!
An overhead shot of pesto pasta in a large white pot atop a white marbled surface. A white measuring cup of pesto sits alongside the pot.
Return the pasta to the pan and stir in the pesto. Simmer 1-2 minutes over medium-low heat, adding pasta water as needed to loosen the sauce and coat every noodle.

The Game Changer: Whipped Ricotta Cheese

Up to this point, we’ve made a pretty good pesto pasta. But a few creamy spoonfuls of whipped ricotta completely change the experience. 💁🏻‍♀️✨ Why it works? ⇢ Ricotta is a fresh cheese with a mild, clean flavor that complements bold, zippy pesto beautifully. It’s truly a match made in pasta heaven.

An overhead shot of ricotta cheese and olive oil in the bowl of a food processor on a white marbled surface. A glass bowl of ricotta cheese, a grey marble dish of salt and a jar of olive oil sit alongside the food processor.
Add ricotta cheese to a food processor with a touch of olive oil and a good pinch of salt. A good-quality whole milk ricotta works best!
An overhead shot of whipped ricotta in the bowl of a food processor atop a white marbled surface. A glass dish of ricotta, a jug of olive oil and a small dish of salt sit alongside it.
Then whip it real good! This will smooth out any graininess in the cheese and whip in lots of air, creating a light, airy texture…almost like a creamy, cheesy cloud!
An overhead shot of pesto pasta topped with whipped ricotta and pine nuts in a large white bowl with a blue rim. The bowl is surrounded by dishes of basil, pine nuts, whipped ricotta, parmesan cheese, salt, pepper, and olive oil.
Serve the pesto pasta immediately, topped with toasted pine nuts for buttery crunch and dreamy dollops of whipped ricotta cheese for a little extra creaminess in every bite.
A close-up overhead shot of pesto pasta topped with whipped ricotta and pine nuts in a large white bowl with a blue rim atop a white marbled surface.
Equally simple and stunning—a low-effort dinner perfect for lazy weeknights and easy entertaining!

I can’t wait for you to try this quick and easy Pesto Pasta recipe! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A close-up overhead shot of pesto pasta topped with whipped ricotta and pine nuts in a large white bowl with a blue rim atop a white marbled surface.

Restaurant-Worthy Pesto Pasta with Whipped Ricotta (25 Minutes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: serves 4
  • Category: Pasta Recipes, Main Dishes
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

It’s not hard to make a good pesto pasta—we all know that! 😉 But with just a couple of small upgrades, you can turn it into something seriously magical.

Toss al dente pasta with your favorite fresh basil pesto, then top it with toasted pine nuts and dreamy dollops of whipped ricotta for a 5-ingredient, 25-minute Italian dinner that tastes just like it came straight from your neighborhood trattoria.

Ingredients

Scale
  • 12 ounces gemelli or dried pasta of choice
  • 1 cup basil pesto, store-bought or homemade
  • 6 ounces ricotta cheese (approx. ¾ cup)
  • 1 tablespoon extra virgin olive oil
  • ¼ cup pine nuts, toasted
  • kosher salt and ground black pepper, to season
  • for serving, as desired: extra virgin olive oil, finely grated parmesan, chopped basil or parsley, crushed red pepper flakes, etc.

Instructions

  1. Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously season the water with salt. Add the pasta and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do not rinse. (Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!)An overhead shot of cooked gemelli noodles in a white pot atop a white marbled surface. A glass measuring cup of pasta water sits alongside it.
  2. Whip the ricotta cheese: Meanwhile, as the pasta boils, whip the ricotta. Add the ricotta cheese and olive oil to a food processor. Season with a good pinch of kosher salt. Let the processor run until the ricotta is whipped with a light and creamy texture – this takes a couple minutes, so be patient and stop to scrape down the sides of the food processor as needed. Set aside for serving.An overhead shot of ricotta cheese and olive oil in the bowl of a food processor on a white marbled surface. A glass bowl of ricotta cheese, a grey marble dish of salt and a jar of olive oil sit alongside the food processor. An overhead shot of whipped ricotta in the bowl of a food processor atop a white marbled surface. A glass dish of ricotta, a jug of olive oil and a small dish of salt sit alongside it.
  3. Finish the pesto pasta: Return the drained pasta to the pot it was cooked in and set over medium-low heat. Stir in the pesto sauce. Toss to combine well – the pesto should evenly coat the pasta. Add in some of the reserved pasta water if the sauce needs to loosen up a little; increase the heat if it needs to tighten up more. Cook 1-2 minutes longer, allowing the pasta to meld with the sauce, then remove from the heat.An overhead shot of pesto pasta in a large white pot atop a white marbled surface. A white measuring cup of pesto sits alongside the pot.
  4. Serve: Portion the pesto pasta into individual bowls. Dot the whipped ricotta cheese over top and finish with a sprinkle of toasted pine nuts. Serve immediately with additional grated parmesan, chopped fresh herbs, or an extra drizzle of extra virgin olive oil as desired. Enjoy!An overhead shot of pesto pasta topped with whipped ricotta and pine nuts in a large white bowl with a blue rim. The bowl is surrounded by dishes of basil, pine nuts, whipped ricotta, parmesan cheese, salt, pepper, and olive oil.

Equipment

Notes

  • Dietary Restrictions: This simple pesto pasta recipe is naturally meatless. To ensure it’s vegetarian, be sure to use your favorite vegetarian pesto and rennet-free parmesan cheese.
  • Storage and Reheating: Leftover pesto pasta and whipped ricotta will keep, stored in separate airtight containers in the refrigerator, for 3-4 days. Reheat the pasta on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the pesto sauce as needed, until warmed through. Serve with whipped ricotta.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 8.7.25
    Danielle Paonessa said:

    My husband and I love this meal!! It is so creamy and simple to make. Will definitely be making it again!

    Reply
    • 8.7.25
      Emma @ Plays Well With Butter said:

      So happy to hear you’ll be making it again, Danielle! It’s quickly become a favorite for us, too 🙂

      Reply
  2. 8.5.25
    Danelle said:

    We really enjoyed this fun take on our typical pesto pasta. It felt fancy but fast.

    Reply
    • 8.6.25
      Emma @ Plays Well With Butter said:

      Fancy-but-fast was exactly the goal with this one!! Glad you enjoyed, Danelle!

      Reply
  3. 8.2.25
    Emily said:

    Talk about the perfect summer recipe to use all that basil from the garden. I made this with Jess’ homemade pesto recipe and it was amazing! The whipped ricotta was so creamy and unexpected in the best way.

    Reply
    • 8.4.25
      Emma @ Plays Well With Butter said:

      The whipped ricotta is the perfect finishing touch!! So glad you were able to put your basil to good use, Emily! Nothing better than homemade pesto 😍

      Reply
  4. 7.31.25
    Katie said:

    Easy and delicious!

    Reply