Pasta with Sun-dried Tomato Ricotta Pesto
Pasta with Sun-dried Tomato Ricotta Pesto is a delightful and flavorful dish that combines the rich, tangy taste of sun-dried tomatoes with the creamy, smooth texture of ricotta cheese. This dish is perfect for a quick weeknight dinner or a special occasion. With its vibrant colors and bold flavors, it’s sure to become a favorite in your recipe repertoire.
Tips for selecting the best ingredients:
- Pasta: Choose a pasta shape that holds sauce well, like penne or fusilli.
- Sun-dried Tomatoes: Use sun-dried tomatoes packed in oil for added richness.
- Ricotta Cheese: Opt for whole milk ricotta for a creamier texture.
Preparation Steps
Preparing Pasta with Sun-dried Tomato Ricotta Pesto is simple if you follow these steps:
- Gather all your ingredients and ensure they are prepped and ready to go. This will make the cooking process smoother and more enjoyable.
Cooking the Pasta
- Cook the pasta according to the package instructions in a large pot of salted boiling water. Cook until al dente, which typically takes about 1-2 minutes less than the package directions.
- Drain the pasta and set aside, reserving a small amount of pasta water for later if needed.
Tips for avoiding common mistakes:
- Avoid overcooking the pasta to maintain a good texture.
- Save some pasta water to adjust the consistency of the pesto if needed.
Making the Sun-dried Tomato Ricotta Pesto
- In a food processor or blender, combine the sun-dried tomatoes, ricotta cheese, Parmesan cheese, basil leaves, garlic, and pine nuts or walnuts.
- Pulse until finely chopped, then slowly drizzle in the olive oil while continuing to blend until smooth.
- Season with salt, pepper, and lemon juice to taste.
Step-by-step instructions for making the pesto:
- Blend the ingredients until you achieve a smooth, creamy consistency.
- Adjust seasoning to taste with additional salt, pepper, or lemon juice if needed.
Combining the Pasta and Pesto
- In a large mixing bowl, combine the cooked pasta with the sun-dried tomato ricotta pesto.
- Toss gently to ensure the pasta is evenly coated with the pesto sauce.
Tips for achieving a well-coated pasta:
- Add a little reserved pasta water if the pesto is too thick.
- Mix gently to avoid breaking the pasta.
Adding Extra Ingredients
Suggestions for additional ingredients:
- Cherry Tomatoes: Halve and add for a burst of freshness.
- Fresh Basil: Garnish with extra basil for added flavor and color.
How to incorporate them into the recipe:
- Stir in cherry tomatoes just before serving.
- Top with fresh basil and a sprinkle of Parmesan cheese.
Serving Suggestions
- Serve the pasta hot, garnished with additional Parmesan cheese, cherry tomatoes, and fresh basil if desired.
- Pair with a side salad and some crusty bread for a complete meal.
Pairing suggestions:
- Side Dishes: A crisp green salad or roasted vegetables.
- Beverages: A light white wine like Pinot Grigio or a sparkling water.
Health benefits of the main ingredients:
- Sun-dried Tomatoes: High in antioxidants and vitamins.
- Ricotta Cheese: Provides calcium and protein.
- Pine Nuts: Rich in healthy fats and minerals.
Variations and Substitutions
Suggestions for ingredient substitutions:
- Pasta: Use gluten-free pasta or a different shape if preferred.
- Ricotta Cheese: Substitute with Greek yogurt for a lighter version.
- Pine Nuts: Use almonds or cashews if pine nuts are not available.
Variations to suit different dietary needs:
- Vegetarian: Ensure the Parmesan cheese is vegetarian (free of animal rennet).
- Nut-Free: Omit nuts or use seeds instead.
Tips and Tricks
Insider tips for perfecting the dish:
- Use high-quality olive oil for the best flavor.
- Taste and adjust the seasoning of the pesto before mixing it with the pasta.
Common mistakes to avoid:
- Over-blending the pesto, which can make it too thin.
- Not saving enough pasta water to adjust the pesto consistency.
Storage and Reheating
Best practices for storing leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
Tips for reheating without losing flavor:
- Reheat gently in a skillet with a splash of water or olive oil to restore the sauce’s creaminess.
- Avoid microwaving, which can dry out the pasta and pesto.
Frequently Asked Questions
Q: Can I make the pesto ahead of time? A: Yes, the pesto can be made ahead of time and stored in the refrigerator for up to 1 week.
Q: How can I make this dish spicier? A: Add a pinch of red pepper flakes to the pesto for extra heat.
Q: Can I freeze this dish? A: It’s best to freeze the pesto separately and mix it with freshly cooked pasta when ready to serve.
Q: What can I use instead of pine nuts? A: You can use walnuts, almonds, or sunflower seeds as a substitute.
Q: How can I make this dish lighter? A: Use less cheese and substitute some of the cream with vegetable broth or a dairy-free alternative.
Conclusion
Pasta with Sun-dried Tomato Ricotta Pesto is a vibrant and delicious dish that combines the creamy richness of ricotta cheese with the tangy flavor of sun-dried tomatoes. It’s simple to prepare, yet packed with flavor, making it perfect for any occasion. Whether you’re cooking for a weeknight meal or a special gathering, this pasta dish is sure to impress. Give it a try and savor the delightful flavors of this creamy pesto pasta.
Pasta with Sun-dried Tomato Ricotta Pesto
Pasta with Sun-dried Tomato Ricotta Pesto is a delightful and flavorful dish that combines the rich, tangy taste of sun-dried tomatoes with the creamy, smooth texture of ricotta cheese. This dish is perfect for a quick weeknight dinner or a special occasion. With its vibrant colors and bold flavors, it’s sure to become a favorite in your recipe repertoire.
Ingredients
- 7 ounces pasta like rigatoni, paccheri or penne
- 6 ounces pancetta or bacon, cut into cubes
- 2 garlic cloves minced
- 1 tbsp olive oil
- 3 tbsp pine nuts
- fresh thyme for serving (optional)
- Sun-dried tomato ricotta pesto:
- 5 ounces sun-dried tomatoes drained (oil reserved)
- 4.5 ounces ricotta
- 1 ounce toasted pine nuts
- ⅓ cup oil from the sun-dried tomatoes
- 1 tsp white miso paste
- 1 tbsp lemon juice
- 1 tsp crushed red chili flakes less or more to taste
- 1 tsp smoked paprika
- ½ tsp black pepper
Instructions
- Cook the pasta in salted water until al dente. Drain, reserving 1/2 cup of the cooking water.
- Make the pesto. Add sun-dried tomatoes, ricotta, pine nuts, lemon juice, miso, chili flakes, smoked paprika and black pepper to your food processor. Purée until finely chopped. Add oil and process until smooth.
- Heat olive oil in a large skillet over medium high heat. Add pancetta and cook, 3 minutes. Discard any excess fat from pancetta, if needed. Add pine nuts, cook, tossing often, until pancetta is browned and crisp, about 5 minutes. Add garlic and sauté until soft over low heat, 1-2 minutes.
- Add pesto and bring to a simmer over low heat, about 1 minute. Just until warmth through and well combined with pancetta, then immediately turn off the heat. Add pasta and 1/4 pasta water, toss while adding more cooking liquid until pasta is glossy and well coated with sauce. Taste and add more black pepper if needed. (If you’re not using pancetta, taste and add salt).
- Divide pasta among bowls. Sprinkle with extra freshly ground black pepper and garnish with thyme, eat!
Nutrition Information:
Amount Per Serving: Calories: 740