Description
Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) is a quick and vibrant dish that brings together creamy ricotta and homemade pesto for a deliciously satisfying meal. Perfect for busy weeknights or casual gatherings, this pasta comes together in just 25 minutes and can easily be adapted to meet various dietary needs. With fresh basil, garlic, and a hint of lemon, this recipe offers a burst of flavor in every bite. Enjoy the versatility of this dish as you dress it up for special occasions or keep it simple for a cozy family dinner.
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 lemon juice
- 1/4 cup grated Parmesan cheese (or nutritional yeast)
- 1/4 cup olive oil
Instructions
- In a food processor, combine fresh basil, pumpkin seeds, garlic, lemon juice, Parmesan cheese (or nutritional yeast), salt, and pepper. Blend until smooth while slowly adding olive oil.
- Cook gluten-free fettuccini according to package instructions in a large pot. Reserve 1/2 cup of pasta water before draining.
- In the same pot, mix the prepared pesto with ricotta cheese and reserved pasta water over medium heat, adjusting consistency as needed.
- Toss cooked fettuccini with the sauce until well-coated. Serve immediately, garnished with extra Parmesan and fresh basil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg