Description
This easy homemade creamy pesto ricotta pasta with peas is a delightful and comforting dish perfect for a quick weeknight meal. It combines al dente pasta, sweet peas, and a luscious sauce made from pesto, ricotta, Parmesan, and cream, resulting in a rich and flavorful meal garnished with fresh basil leaves.
Ingredients
Main Ingredients
- 500 g Dried Pasta
- 200 g Frozen Peas
- 100 g Pesto
- 200 g Ricotta Cheese
- 60 g Parmesan (plus extra for sprinkling)
- 80 ml Double Cream
- Sea Salt and Black Pepper (to taste)
- Handful Fresh Basil Leaves (to decorate)
Instructions
- Cook Pasta and Peas: Bring a large pot of salted water to a boil and cook the dried pasta according to package instructions until al dente. During the last 2 minutes of cooking, add the frozen peas to the pot to cook them along with the pasta.
- Prepare Sauce Mixture: While the pasta is cooking, combine pesto, ricotta cheese, grated Parmesan, and double cream in a large mixing bowl. Stir until the mixture is smooth and well combined to create a creamy sauce base.
- Drain Pasta and Peas: Drain the pasta and peas in a colander, reserving a little pasta water if you want to adjust the sauce consistency later for a better texture and coating.
- Combine Pasta and Sauce: Return the drained pasta and peas back to the pot. Pour the pesto and ricotta mixture over them, then toss carefully to coat the pasta evenly with the creamy sauce.
- Heat Sauce Through: Place the pot over medium heat and gently cook for about 2 minutes, stirring frequently. This warms the sauce so it coats the pasta nicely. Add a little reserved pasta water if needed to loosen the sauce and help it cling.
- Season and Taste: Taste the pasta and adjust seasoning with sea salt and black pepper as desired to enhance the flavors.
- Serve Garnished: Serve the pasta in bowls, topped with extra grated Parmesan cheese and garnished with fresh basil leaves for a fragrant finish.
Notes
- Reserve pasta water to adjust the sauce consistency without making it too thick or dry.
- Use fresh basil leaves just before serving to maintain their vibrant color and aroma.
- For a lighter option, substitute double cream with half-and-half or a lighter cream alternative.
- Try different types of pasta such as penne, fusilli, or farfalle for variety.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop with a splash of cream or water to loosen the sauce.
