Pasta with Sun-dried Tomato Ricotta Pesto
A creamy, savory twist on pesto that blends the bold flavor of sun-dried tomatoes with the smoothness of ricotta cheese. Perfect for weeknights or entertaining guests.
Introduction
If you’re a fan of classic pesto but want something with a richer, creamier, and more robust flavor, this Sun-Dried Tomato Ricotta Pesto Pasta is for you. It’s a delightful departure from the traditional basil-pine nut pesto, combining Mediterranean staples—sun-dried tomatoes, ricotta cheese, and Parmesan—into a vibrant, umami-rich sauce.
This recipe delivers comfort food without requiring a complicated prep or a long ingredient list. The beauty lies in its versatility: you can serve it hot or cold, make it vegetarian, vegan, or protein-packed, and adapt it to the seasons. Plus, the pesto can be made in advance and stored, making it a true lifesaver for busy home cooks.
Instructions
Step 1: Cook the Pasta
Start by bringing a large pot of well-salted water to a boil. It should taste almost like the sea—this is your only chance to season the pasta from the inside out.
Add your choice of pasta and cook it according to the package instructions until it reaches an al dente texture—tender with a slight bite in the center. This is especially important for hearty sauces like this one; mushy pasta won’t hold up.
Right before draining, scoop out about 1/2 cup of pasta water and set it aside. This starchy water will be used to loosen the pesto sauce and help it cling to the noodles.
Drain the pasta and set it aside. Do not rinse—it’s important to keep the starch on the surface to help bind the sauce.
Step 2: Make the Sun-Dried Tomato Ricotta Pesto
stop and scrape down the sides a few times. If the pesto is too thick, drizzle in more olive oil or a spoonful of pasta water until the desired consistency is reached.
Taste and adjust seasoning—add more lemon juice for brightness, more Parmesan for umami, or more olive oil for richness.
Step 3: Combine Pasta and Pesto
Return the drained pasta to the warm pot or a large mixing bowl. Add the pesto and a splash of reserved pasta water. Toss well until all the pasta is coated in the sauce.
The heat from the pasta will help melt the Parmesan and make the sauce silky. Add more pasta water a tablespoon at a time as needed—it should be creamy, not gloppy.
Step 4: Serve and Garnish
Divide the pasta into bowls or serve family-style on a large platter. Top with:
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A sprinkle of freshly grated Parmesan
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A few basil leaves or chopped parsley
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A pinch of red pepper flakes for heat
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A handful of toasted breadcrumbs for crunch (optional but amazing)
Serve with a simple green salad and crusty bread for a complete meal.
🧀 Why This Pesto Works
Sun-dried tomatoes provide a deep, concentrated flavor that’s both sweet and savory, while ricotta adds a creamy, mellow contrast to balance the acidity. The Parmesan and garlic introduce sharpness and depth, and the nuts give the pesto body and a mild nuttiness.
Compared to basil pesto, this version is:
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Creamier
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More robust in flavor
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Less oily
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Better for cooler months when fresh basil is not in season.
🍽 Variations
Add Protein:
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Grilled chicken or shrimp
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Italian sausage
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White beans or chickpeas for a vegetarian boost
Add Vegetables:
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Roasted zucchini or eggplant
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Sauteed spinach or kale
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Sliced cherry tomatoes for contrast and freshness
Make It a Pasta Bake:
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Transfer the pesto-coated pasta to a baking dish.
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Top with mozzarella and breadcrumbs.
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Bake at 375°F (190°C) for 20 minutes until bubbly and golden.
Use the Pesto Elsewhere:
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As a sandwich spread
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Tossed with roasted vegetables
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On a flatbread or pizza base
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Stirred into risotto or polenta
🕒 Meal Prep & Storage
This dish is ideal for meal prep. The pesto keeps well in the fridge and can even be frozen.
Storage:
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Pesto alone: Refrigerate for 4–5 days in an airtight container. Freeze for up to 3 months.
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Pasta with pesto: Store in the fridge for 3–4 days. Add a splash of water or olive oil when reheating to loosen the sauce.
Freezing Tip:
Spoon the pesto into an ice cube tray, freeze, then transfer the cubes to a zip-top bag. You can then thaw individual servings as needed.
🥂 Pairing Suggestions
Wine:
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A crisp white wine like Sauvignon Blanc or Pinot Grigio balances the richness.
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A light red such as Pinot Noir or Chianti also pairs well, especially if adding sausage or mushrooms.
Side Dishes:
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Arugula salad with lemon vinaigrette
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Roasted garlic bread
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Grilled vegetables (asparagus, zucchini, bell peppers)
🌿 A Note on Seasonality
Unlike traditional basil pesto, this version shines in autumn and winter. The ingredients are shelf-stable or available year-round. It’s a comforting dish with bold flavor that doesn’t rely on seasonal herbs, making it perfect for when fresh basil is hard to come by.
That said, when summer is in full swing, adding fresh basil or mint lightens the dish and gives it a more vibrant finish.
🌟 Final Thoughts
Pasta with Sun-Dried Tomato Ricotta Pesto is proof that comfort food doesn’t have to be heavy or time-consuming. It delivers bold, satisfying flavor with minimal effort and maximum flexibility. Whether you’re cooking for one, feeding a family, or entertaining guests, this recipe hits the mark every time.
Pasta with Sun-dried Tomato Ricotta Pesto
A creamy, savory twist on pesto that blends the bold flavor of sun-dried tomatoes with the smoothness of ricotta cheese. Perfect for weeknights or entertaining guests.
Ingredients
- For the pesto:
- 1 cup sun-dried tomatoes (oil-packed, drained)
- 1/2 cup ricotta cheese (whole milk preferred)
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts (or walnuts/almonds)
- 1–2 garlic cloves
- 1/4 cup fresh basil leaves (optional but recommended)
- 2–3 tablespoons olive oil (plus more if needed)
- Salt and black pepper to taste
- A squeeze of lemon juice (to brighten the flavor)
- For the pasta:
- 12 oz pasta (fusilli, penne, rigatoni, or spaghetti)
- Salt for pasta water
- Reserved pasta water (about 1/2 cup)
- Optional for serving:
- Fresh basil or parsley
- Extra grated Parmesan
- Crushed red pepper flakes
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the pasta until al dente according to the package instructions.
Reserve about 1/2 cup of pasta water, then drain the pasta. - Make the Pesto:
In a food processor or blender, combine:
Sun-dried tomatoes
Ricotta
Parmesan
Pine nuts
Garlic
Basil (if using)
Olive oil
Lemon juice
Salt and pepper
Blend until smooth and creamy. Add more olive oil or a spoonful of pasta water to adjust consistency if needed. - Combine Pasta and Sauce:
Return the drained pasta to the pot or a large bowl.
Add the pesto and a splash of reserved pasta water.
Toss until the pasta is evenly coated and silky. Add more pasta water if needed to loosen the sauce. - Serve:
Plate the pasta and top with extra Parmesan, herbs, and red pepper flakes if desired.
Nutrition Information:
Amount Per Serving: Calories: 740