Description
Indulge in the flavors of Easy Pesto and Ricotta Pasta, a delightful gluten-free and nut-free dish that brings together the creamy richness of ricotta cheese and the vibrant freshness of homemade basil pesto. Perfect for busy weeknights or casual gatherings, this quick recipe takes just 25 minutes from prep to plate. Not only is it adaptable to fit various dietary needs, but its stunning presentation with bright green pesto will impress any guest. Enjoy a satisfying meal that’s both simple and impressive!
Ingredients
Scale
- 12 oz gluten-free fettuccini pasta
- 1/4 cup ricotta cheese
- 2 cups fresh basil leaves
- 1 cup roasted pumpkin seeds
- 4 cloves garlic
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
Instructions
- In a food processor, blend fresh basil, pumpkin seeds, garlic, lemon juice, Parmesan (or nutritional yeast), salt, and pepper until smooth. Slowly add olive oil while blending.
- Cook the gluten-free fettuccini according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In the same pot, combine the cooked pasta with pesto, ricotta, reserved pasta water, and additional lemon juice over medium heat until well mixed.
- Serve immediately, garnished with extra Parmesan or fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling/Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (approximately 250g)
- Calories: 430
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 20mg