Sun-dried tomato pesto pasta
Intensely flavored sun-dried tomato pesto whipped with creamy ricotta cheese makes an amazing pasta sauce or dip. Serves 6 as a pasta sauce (using ⅓ cup) or more if using as a dip.
Servings: 6 yield 2 cups
Calories: 426kcal
Ingredients
Pasta
- 12 ounces pasta of choice gluten-free or wheat
Pesto Pasta Sauce
- 15 ounces whole milk ricotta cheese 1 tub
- ¾ cup sun-dried tomato pesto see link below for homemade, or use purchased, about 6.7 ounces.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
Optional Garnishes
- basil leaves
- grated parmesan cheese
- red pepper flakes
Instructions
- Fill a large pot ¾ full of water and add salt. Bring to a boil and cook pasta according to the box directions. While the water is coming to a boil, make the sauce.
- To make the sun-dried tomato ricotta sauce, add all ingredients to a food processor and puree into a creamy sauce.
- When pasta is done, drain, saving some of the hot pasta water to loosen the sauce if needed. Immediately toss the pasta with the pesto sauce and place into serving bowls. Garnish with copped basil leaves and parmesan if desired.
Notes
The best pasta shape for creamy sauce is something that offers plenty of surface area, such as penne pasta, fusilli, rigatoni, or a wide flat noodle. For more information please see the pasta shape notes in the post.
Link to the red pesto recipe
Nutrition Disclaimer
This nutritional information is an estimate provided to you as a courtesy. The numbers here may vary depending on different brands. If needed, calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Nutrition
Calories: 426kcal | Carbohydrates: 49g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 39mg | Sodium: 348mg | Potassium: 206mg | Fiber: 3g | Sugar: 4g | Vitamin A: 516IU | Vitamin C: 3mg | Calcium: 189mg | Iron: 1mg